Products Used
Green Isle Mixed Vegetables in a Creamy Peanut Butter and Chicken Curry
This Creamy Peanut Butter and Vegetable Chicken Curry is a vibrant, flavour-packed dish that’s as comforting as it is nutritious. The rich, creamy coconut milk pairs perfectly with the savoury peanut butter and fragrant curry paste, while Green Isle Mixed Vegetables bring a burst of colour, texture, and wholesome goodness. Picked at their peak and frozen to lock in nutrients, these peas, carrots, and sweetcorn make it easy to enjoy a balanced meal any day of the week. Serve with fluffy rice and warm naan for a satisfying dinner that’s sure to impress.
- 15 minutes
- 4 people
Ingredients
300g Green Isle Mixed Vegetables
2 chicken fillets, diced
400ml coconut milk
1 tbsp fish sauce
Juice of 1 lime
2 tbsp peanut butter
1 tbsp dark soy sauce
1 tbsp curry paste
Fresh coriander, to garnish
4 servings of rice (approximately 300g uncooked)
4 naan breads
Method:
- Heat a large pan over medium heat and add the curry paste. Cook for 1 minute to release its aroma.
- Stir in the peanut butter until well combined.
- Add the diced chicken fillets and cook for 3 minutes, stirring occasionally.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Stir in the fish sauce, dark soy sauce, and lime juice.
- Add the Green Isle Mixed Vegetables and cook for 4 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Serve the curry over fluffy rice, garnished with fresh coriander, and pair with warm naan bread for dipping.
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