Thai chicken curry

• Serves 4-6
• Freezableyes

Ingredients

• 1- 1 1/2 cups jasmine rice
• olive or canola oil spray
• 500g chicken breast fillets, sliced
• 1-2 tbsp green curry paste
• 375ml can CARNATION Light & Creamy Evaporated Milk
• 1 tsp coconut essence
• 4 kaffir lime leaves, finely shredded, plus extra, to garnish
• 200g green beans, trimmed and halved
• 200g baby corn
• 200g broccoli florets
• 200g can bamboo shoots, rinsed and drained
• 2 tbs MAGGI Fish Sauce
• 2 tbs brown sugar
• 1 tbs cornflour

Method

1. Steam rice according to packet instructions.
2. Spray a non-stick wok with oil and stirfry chicken over medium-high heat for 5 minutes or until browned.
3. Add curry paste and stirfry until fragrant.
4. Stir in milk, coconut essence and lime leaves and bring to the boil.
5. Reduce heat to low, add beans, corn, broccoli and bamboo shoots and simmer for 5 minutes or until beans are tender.
6. Add fish sauce and brown sugar.
7. Blend cornflour with 2 tablespoons water, stir into wok and cook, stirring, until curry boils and thickens slightly.
8. Garnish with extra lime leaves and serve with rice.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018yes, Spice, survival-around-the-worldSpice