Vegetable loaded Thai Green Chicken Curry

Name: Vegetable loaded Thai Green Chicken Curry
Prep time: 1 s
Cook time: 26 s
Total time: 29 s
Yield: 8
Cuisine: Fusion
Ingredients: Olive oil 20 ml,Onion finely dicec 150 g,Ginger 5 g fresh peeled minced,Garlic fresh minced 6g,Chicken breast 600g diced,Carrots peeled round 100g,Green beans 100 g halved,Broccoli florets 100 g,Thai Green Curry Paste 50 g,Coconut milk 100ml,Water 250 ml,Salt 5g,Baby spinach 100 g,Maggi Chilli Sauce 20 ml,MAGGI Sweet Chilli Sauce 20 ml

Preparation time
29 min
Difficulty Easy
Number of servings
8

Vegetable loaded Thai Green Chicken Curry

Ingredients

Olive oil 20 ml
Onion finely dicec 150 g
Ginger 5 g, fresh, peeled, minced
Garlic, fresh, minced 6g
Chicken breast, 600g, diced
Carrots, peeled, round, 100g
Green beans, 100 g, halved
Broccoli florets 100 g
Thai Green Curry Paste 50 g
Coconut milk 100ml
Water, 250 ml
Salt 5g
Baby spinach 100 g
Maggi Chilli Sauce 20 ml
MAGGI Sweet Chilli Sauce 20 ml

Preparation

1

In a saucepan, heat the olive oil over a medium heat.
2

Add the onion, garlic and ginger and sauté for 3-4 minutes until fragrant.
3

Add the chicken and sauté for approx. 5 minutes until the chicken becomes white in colour.
4

Add the carrots, green beans and broccoli to the pan and sauté for another 2 minutes over a medium heat.
5

Add the curry paste and stir well, increase the heat to high and sauté for 2 minutes.
6

Reduce the heat to low and add the coconut milk, water, chilli sauce and sweet chilli sauce. Stir well and season. Simmer uncovered for 10-12 minutes until the carrots become tender.
7

Stir in the baby spinach just before service. Serve warm.

Nutritional facts per serving

Energy

275.5 kcal | 13.0 %

Protein

17.5 g | 24.0 %

Carbohydrates

23.7 g | 34.0 %

Sugars

16.2 g

Fiber

3.4 g

Sodium

216.4 mg

Fats

13.0 g | 42.0 %

Saturated Fats

5.2 g