Serves 4

Ingredients

• 1 tablespoon oil
• 500g skinless chicken breast fillets, sliced
• 1 red onion, sliced
• 200g green beans, trimmed and sliced
• 1 carrot, peeled and thinly sliced
• 2-3 tablespoons Thai green curry paste
• 1x 250ml carton Liddells Lactose Free Thickened Lite Long Life Cream
• 2 teaspoons brown sugar
• 1 tablespoon fish sauce
• 1/4 cup fresh corriander leaves, chopped
• jasmine rice, for serving

Method

1. Heat oil in a wok or large saucepan, brown chicken in batches for 2-3 minutes or until golden.
2. Add vegetables and curry paste to wok and cook stirring for 2 minutes, pour in cream and gently simmer for 5 minutes or until vegetables are tender.
3. Season with brown sugar and fish sauce, stir in coriander and serve with steamed jasmine rice.

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