700 g chicken tenderloins, chopped
2 tbsp peanut oil
⅓ cup yellow curry paste
400 ml can coconut milk
1 tbsp fish sauce
500 g frozen Oriental stir-fry vegetables
1 cup coarsely chopped fresh coriander stems and leaves
¾ cup roasted unsalted cashew nuts
steamed jasmine rice, to serve
- Toss chicken with oil in a large bowl.
- Heat a large, non-stick wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until lightly browned. Remove.
- Add paste. Stir-fry for 1 minute. Return chicken to wok. Stir in milk and sauce. Bring to boil. Boil for 2 minutes.
- Stir in frozen vegetables. Simmer for about 4 minutes, or until chicken is cooked and vegetables are tender. Stir in coriander and cashews.
- Serve with rice.