a
Main meal
Ingredients
Serves
people
Method
- Cook rice according to packet instructions.
- Heat oil in a wok or large saucepan, add chicken and cook for 1 to 2 minutes.
- Add sweet potato and curry paste and cook while stirring for 2 minutes.
- Pour in water and gently simmer for 5 minutes.
- Add remaining vegetables and continue simmering until all vegetables are tender (approximately 8 to 10 minutes).
- Stir in the evaporated milk and fish sauce and heat through.
- Serve with rice, and sprinkle coriander over the top.
Tips
- At Step 6, take care not to boil for long as the evaporated milk can curdle / separate.
- Any fresh or frozen vegetables can be used for this recipe, such as zucchini, peas or capsicum.
- Choosing seasonal vegetables will help to keep the cost down and make this a year-round recipe.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
Register your interest
"*" indicates required fields