- 300 g easy cook rice
- 1 tbsp olive oil
- 1 onion, peeled and sliced
- 325 g pack chicken thigh fillets, chopped
- 300 g broccoli florets
- 1 carrot, peeled and sliced
- 500 g jar Thai green curry sauce
- 150 ml water
Prepare the easy cook rice following pack instructions. Whilst the rice is cooking, make the stir fry.
Preheat a deep frying pan or wok, add the olive oil and stir fry the onion until golden. Remove the onion from the pan. Using the same pan, fry the chicken thigh fillets, until they begin to colour. Return the onion to the pan, then add the broccoli florets and carrot. Stir fry for a couple of minutes.
Stir in the green Thai curry sauce and 150ml water, then simmer for 5-7 minutes. Serve with the rice.
Make it veggie: Try swapping the chicken thighs for 300g Quorn Chicken Style Pieces. Substitute the green Thai sauce with a vegetarian korma sauce. Add cauliflower to the broccoli and carrots.