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Green Chicken Curry
Serves 2
INGREDIENTS
2 tsp peanut oil
1½ tbsp green curry paste
300g chicken thigh fillets, thinly
sliced
½ cup coconut milk
100g green beans, cut into 4cm
pieces
½ tsp brown sugar
French Toast
Serves 1
INGREDIENTS
1 egg
¼ cup milk
2 slices bread
Savoury Toast:
Salt
Black pepper
Sweet Toast:
1 tbsp sugar
1 tsp vanilla essence
½ tsp ground cinnamon
1. Heat oil in the frypan on a medium to high
heat (5-6). Add curry paste and chicken and
stir-fry for about 4–5 minutes or until chicken
is just cooked.
2. Add coconut milk, green beans and brown
sugar and stir-fry for about 4–5 minutes or
until beans are tender.
3. Serve with steamed rice.
TIP: If available add fresh chopped coriander.
1. Whisk together the egg and milk.
For savoury toast: add salt and pepper
to the mixture and whisk well.
For sweet toast: add sugar, vanilla essence
and cinnamon to the mixture and whisk well.
2. Preheat the frypan on a medium heat (4-5).
Melt a knob of butter in the frypan. Dip the
bread slices in the egg mixture, covering both
sides. Place in the heated frypan and cook
both sides on medium heat for a few minutes
until golden brown.
3. Serve with your favourite breakfast spread.
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