Super easy green curry with crisp sweet chilli chicken and lime
2 400g Ingham’s Sweet Chilli Chicken Tenders
1 brown onion, finely diced
4 cloves garlic, minced
5cm piece ginger, cut into fine batons
4 Kaffir lime leaves, torn
2 tsp sesame oil
¼ cup green curry paste
1L chicken stock
200ml coconut cream
¾ cup dried yellow split peas, washed
1 Tbsp fish sauce
juice of 2 limes
rice and Asian herbs, to serve
Preheat oven to 200°C. Arrange the Ingham’s Sweet Chilli Chicken Tenders on a lined oven tray and bake for 20 minutes, turning once. Meanwhile, fry the onion, garlic, ginger and lime leaf in sesame oil in a large saucepan over a low heat for 5 minutes.
Add the curry paste and cook for 2 minutes, until aromatic, then pour in the chicken stock, coconut cream and split peas. Simmer for 20 minutes, until the split peas are tender. Mix in the fish sauce and lime juice, then top with the chicken tenders. Serve with rice, and Asian herbs.
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