Pork and apple rissoles
25 mins
1½ cups brown rice
2 tbsp olive oil
600g chicken thighs, fat trimmed and cut into 3cm pieces
1 onion, sliced into wedges
2 large carrots, peeled, halved lengthwise and sliced
2 tbsp green curry paste*
400ml light coconut milk
1 tsp fish sauce*
1 tsp brown sugar
2 handfuls green beans, ends trimmed and cut in half
1 zucchini, halved lengthwise and thinly sliced
2 tbsp fresh coriander leaves (optional)
You can swap:
Step 1
Cook rice according to packet directions.
Step 2
While rice is cooking, heat 1 tablespoon oil in a large wok over medium heat. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Remove to a plate or bowl.
Step 3
Add remaining oil to wok, then add onion and carrot and cook for 3-4 minutes or until softened.
Step 4
Add the chicken back to the wok along with the curry paste, stirring well to combine.
Step 5
Stir through the coconut milk, fish sauce, brown sugar, green beans and zucchini and simmer for 5 minutes or until chicken is cooked through.
Step 6
Divide brown rice between bowls, top with curry and sprinkle with coriander, if using.
Food safety tip: ensure chicken is cooked all the way through and store any leftovers appropriately (see tips on reducing waste).
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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