Thai Green Curry with Leftovers
30 Min
Easy
If you have some leftover Maggi Juicy Garlic Chicken - how about transforming it into something completely different in our delicious Thai Green Curry?!
Ingredients
2
ingredient_quantity
recipe ingredient
300
g
Maggi Juicy Garlic Chicken (Leftovers!)
1.5
tablespoons
Thai green curry paste
1
drop
Maggi Liquid Seasoning
2
teaspoons
Root ginger, grated
30
g
Maggi Coconut Milk Powder
100
g
Baby Corn
100
g
French beans
100
g
Courgette
1
tablespoon
Lime Juice
1
bunch
Leaves Coriander
325
g
Basmati rice, cooked
.
Nutrition Value
Carbohydrate
70.91 g
Energy
586.21 kcal
Fat
14.53 g
Fibre
4.35 g
Protein
43.87 g
of which: saturates
9.58 g
Sodium
589.11 mg
of which: sugars
9.23 g
Information per serving
Instructions
30 Minutes
-
Shred the chicken
5 MinShred the cooked leftover Maggi Juicy Garlic Chicken and add to a non stick frying pan with the curry paste and ginger if using. Fry until aromatic for 1-2 minutes. -
Step2
10 MinMix the Maggi Coconut Milk Powder with 250ml boiling water and pour over the chicken. Cook for 10 minutes or until the chicken is piping hot throughout. Add the vegetables and cook for 3 minutes or until tender. -
Serve
5 MinServe the curry with the rice, coriander and a squeeze of lime. Tip You can use whatever veg you have left in the fridge or freezer for this recipe - broccoli, spinach, peas all work well!
