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Please note this recipe is classified as GREEN.

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  • 1kg long grain rice
  • 2 tbsp canola oil
  • 1.25kg chicken breast, diced
  • 2 large sweet potato, diced
  • 5 tbsp Thai green curry paste
  • 250mL hot water
  • 500g broccoli, cut into florets
  • 500g green beans, cut into 3cm pieces
  • 500g carrots, diced
  • 800mL coconut flavoured evaporated milk
  • 1 tbsp fish sauce
  • 2 cups coriander leaves, chopped


  1. Cook rice according to packet instructions.
  2. Heat oil in a wok or large saucepan, add chicken and cook for 1 to 2 minutes.
  3. Add sweet potato and curry paste and cook while stirring for 2 minutes.
  4. Pour in water and gently simmer for 5 minutes.
  5. Add remaining vegetables and continue simmering until all vegetables are tender
    (approximately 8 to 10 minutes).
  6. Stir in the evaporated milk and fish sauce and heat through.
  7. Serve with rice, and sprinkle coriander over the top.

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