Preparation Steps

  • 1Heat half the oil in a frypan, add ginger, chilli, capsicum and onion. Cook for 1 minute. Remove, set aside.
  • 2Heat remaining oil in the pan, add the chicken and stir well until browned. Add Yeo’s Sambal Paste, then stir until just cooked. Add coconut cream, salt and beans, warm through, then serve with coriander and rice.


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Yeo’s Sambal Paste 180g
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TCC Coconut Cream 400ml

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