This fantastic curry, made with coconut cream and coriander, is excellent served with jasmine rice.
Stir contents of Flavour Shot, then spoon into a large pre-heated frying pan.
Add the chicken and onion, stir to coat and cook on medium heat for 10 minutes until browned.
Add the coconut cream and green beans, stir to coat and cook on medium heat for 10 minutes uncovered.
Stir through the coriander and squeeze over lemon juice just before serving.
Hints & Tips:
Add cubed butternut pumpkin in place of chicken for a delicious vegetarian alternative.
To add heat to your curry, stir in a pinch of dry Chilli Flakes before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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McCormick Flavour Shots are available in the recipe aisle of your supermarket now. For more information, please visit www.mccormick.com.au
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