Sneak in immune-boosting veggies for the whole family. If you can cook rice, you can make this recipe.
2L low sodium chicken stock50g almonds, sliced and toasted1. Soak the basmati rice in warm water for 15 minutes, then rinse under cold water until the water runs clear. Set aside.3. Add the onions and carrots and fry for 3-4 minutes until they begin to soften.5. Add the diced chicken, curry paste and chilli sauce and stir to coat well. Fry until the curry paste becomes fragrant.7. Bring to a simmer and secure a tight-fitting lid on top. Allow to cook covered over medium heat for 8-10 minutes.
8. Quickly open the lid and add in the peas, corn and green beans. Stir well and cover immediately. Simmer over low heat for another 5 minutes.10. Top with chopped coriander and toasted almonds.
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