baking couture YELLOW CHICKEN CURRY

• 2 tsp vegetable oil
• 300g chicken tenderloins, halved crossways
• 1 tbs yellow curry paste
• 1 onion, halved, cut into thin wedges
• 250ml (1 cup) light coconut milk
• 80ml (1/3 cup) water
• 150g green beans, topped, halved
• 1 red capsicum, halved, deseeded, thinly sliced
• 1 zucchini, ends trimmed, thinly sliced
• Fresh coriander leaves, to serve
• Steamed rice, to serve

1. Heat the oil in a wok or large frying pan over medium-high heat until smoking. Add the chicken and cook for 1-2 minutes or until golden.
2. Add the curry paste and onion. Stir-fry for 2 minutes or until the onion is soft.
3. Add the coconut milk and water. Bring to the boil. Cook for 3 minutes. Add the beans, capsicum and zucchini. Cook for 2 minutes or until the beans are bright green and tender crisp and the chicken is cooked through.
4. Divide among serving bowls and top with coriander leaves. Serve with rice.

NOTE - I have altered this recipe a little instead of capsicum, green beans and zucchini I added broccoli and snow peas.