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INGREDIENTS:
1 tablespoon olive oil
500g chicken stir-fry strips
1 onion, cut into thin wedges
12- 15 frozen Birds Eye Baby Beans, cut in half
1 tablespoon green curry paste
½ cup liquid chicken stock
140ml can lite coconut milk
300g can Edgell Chick Peas, drained
1 cup frozen Birds Eye Peas
Fresh coriander for garnish
METHOD:
1. Heat oil in a large frying pan, add Edgell Chick Peas
and cook for 1-2 minutes or until golden. Add Dukkah or Moroccan spice
and stir well.
2. Place onion and beans in wok, stir-fry for 2 minutes, add
curry paste and cook for a further minute.
3. Stir in stock, coconut cream, drained Edgell Chick Peas and
frozen Birds Eye Peas; bring to the boil. Return chicken to the wok and
heat through.
4. Stir through coriander and serve immediately with cooked rice.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
TIP: Add a squeeze of fresh lime juice with the coriander. Sliced
zucchini can be added to this recipe or use yellow beans and a yellow
curry paste.
 Low in
saturated fat
High in fibre
| Energy |
1528kJ |
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| Protein |
36.8g |
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| Fat - total |
13.0g |
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| - saturated |
3.0g |
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| Carbohydrate - total |
20.7g |
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| - sugars |
8.8g |
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| Fibre |
8.3g |
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| Sodium |
499mg |
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