Spicy Coconut Chicken Curry and Green Beans

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs onion
• 40g roasted cashews
• 150g green beans
• 1pcs zucchini
• 1pcs chicken-style stock cubes
• 300g free-range chicken breast fillet
• 10g Malaysian mild curry powder
• 2g chilli flakes
• 200ml coconut milk
• 20ml fish sauce
• 125ml (½ cup) boiling water
• 15ml neutral-flavoured oil
• 5ml white vinegar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   While the rice is cooking, finely chop the onion. Coarsely chop the cashews. Trim the beans, then halve. Quarter the zucchini lengthwise and thickly slice. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
3. Step 3 — Prep and brown chicken
   Cut the chicken into 2cm chunks. Combine the chicken and half the curry powder* in a bowl. Heat 1 tbs oil in a medium saucepan over medium-high heat. Cook the chicken, turning regularly, for 3 mins or until browned (the chicken won't be cooked through). Remove from the pan with tongs, leaving the flavoured oil in the pan.
4. Step 4 — Start curry
   Return the pan with the reserved oil to medium-high heat. Cook the onion, stirring regularly, for 5 mins or until softened. Reduce the heat to medium and add half the cashews and ¼ tsp chilli flakes* (add chilli to taste; or leave out when cooking if preferred, and serve it at the table). Cook, stirring, for 2 mins or until fragrant.
5. Step 5 — Finish curry
   Add the stock, coconut milk, half the fish sauce* and 1 tsp white vinegar to the onion mixture and bring to a gentle simmer (see cooking tip). Add the chicken, beans and zucchini. Cook, covered, for a further 5-6 mins until the chicken is cooked through and the vegetables are just tender. Taste, then season with salt.
6. Step 6 — Toast cashews
   Meanwhile, put the remaining cashews in a cold small frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until golden. Fluff the rice with a fork. Divide the rice and curry among bowls. Scatter over the cashews to serve.

Allergens

Cashew, Fish