Serves: 6

Preparation Time: 10 minutes

Cooking Times: 25 minutes

Ingredients:

2 teaspoons olive oil

500g skinless chicken breast fillets, well trimmed and cut into 2cm pieces

1 red onion, cut into wedges

1 tablespoon Thai curry paste – red or green (green is hotter)

2 cups Campbell’s Real Stock – Salt Reduced Chicken

750g prepared vegetables, such as eggplant, baby corn, cauliflower etc

2 teaspoons cornflour

1 cup peas

Method:

1. Heat oil in a wok or large frying pan. Cook chicken until browned on all sides. Add onion and curry paste to the wok and cook until aromatic.
2. Add Campbell’s Real Stock and prepared vegetables, bring to the boil and cook, covered, over a medium high heat for 10 minutes or until the chicken is cooked through, adding a little water to the mixture if required.
3. Combine cornflour with a little flour and stir into curry with the peas. Cook until sauce coats the chicken and vegetables.

Serve curry over steamed Basmati Rice. Sprinkle with basil leaves if desired.

Nutritional Information per Serve: Energy 1138kJ, Protein 28g, Fat 10g, Saturated Fat 2.3g, Carbohydrate 13g, Fibre 9.3g, Sodium 447mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes