Author: TASTE
About: The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
4
Easy
15 minutes, plus 30 minutes’ marinating time
20 minutes
Vigorously mix the curry paste and coconut milk until combined. Add the chicken breasts and marinate in the fridge for at least 30 minutes.
Heat the oil in a pan, drain the chicken (reserving the marinade), then cook it on both sides. Add a little of the reserved marinade while cooking.
To make the stirfried vegetables, heat a wok and add the sesame oil and teriyaki sauce. Stir until blended. Add the green beans, peppers and the baby corn and cook over a high heat for 5 minutes. Add the remaining vegetables and cook for a further 5 minutes, or until soft.
Transfer to a serving dish and garnish with coriander.
