Gluten-free coconut chicken and cashew curry Recipe - Better Homes & Gardens Australia

Ingredients

• ½ tsp olive oil
• 1 small brown onion, halved, thinly sliced lengthways
• 200g skinless chicken breast fillet, cut into 3cm cubes
• 2 tsp ground garam masala
• ½ tsp ground turmeric
• Pinch ground chillies (optional)
• 25g unsalted dry roasted cashews, finely chopped
• 125ml (½ cup) TCC Light Coconut Milk
• ½ tsp Massel Salt Reduced Chicken Style Stock Powder
• 80ml (1⁄3 cup) boiling water
• 150g green beans, trimmed, diagonally sliced
• 1 large zucchini, cut into 2.5cm chunks
• 60g dried rice stick noodles
• 1 tsp fish sauce
• Freshly squeezed juice of ½ lime
• 1 Tbsp brown sugar
• Coriander leaves, to serve