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Coconut Roast Chicken Curry

Enjoy this fragrant coconut chicken curry, made with tender chunks of roasted chicken breast. A classic roasted chicken breast recipe in a rich coconut sauce with lime, coriander, and green beans. Perfect served over rice.
20

min

6

serves

Dinner

Ingredients

  • 1 x 350g Moira Mac’s Classic Roasted Chicken Breast – cut into chunks
  • 2 tablespoon vegetable oil
  • 1 brown onion, sliced
  • 150g green beans, trimmed, sliced lengthways
  • 2 cloves garlic, crushed
  • 2cm piece ginger, finely grated
  • 2 tablespoons red curry paste
  • 400g can coconut milk
  • 1 lime, juiced
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 1/2 bunch Coriander, half leaves chopped, remainder to serve
  • Cooked long grain or basmati rice, to serve

Method

  1. Heat oil in a large deep fry pan over medium high heat. Fry the onion until softened, about 2 mins. Then add the garlic and ginger. Cook, stirring for a further 1-2 mins until fragrant. Continue to cook for about 2 mins.
  2. Reduce heat to medium and add the curry paste. Stir to coat the ingredients whilst cooking. Season to taste.
  3. After 2-3 mins, add the coconut milk, lime juice, fish sauce, brown sugar and beans. Cook for 3 mins or until sauce has slightly thickened. Stir through the Moira Mac’s Classic Roasted Chicken Breast and take off the heat.
  4. Add chopped coriander.
  5. Serve over cooked rice and sprinkle with extra coriander and lime wedges

Recipe Featuring Moira Mac’s

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