Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Gluten Free, Diabetic, Dairy Free, Nut Free
Sri Lankan curry sauce
120g white fish fillet (chopped up)
50g tenderstem broccoli
50g green beans
50g bok choy
4 cloves garlic
1 red onion
Heat a dash of olive oil in a wok.
Add the onion, garlic and vegetables and stir fry for two minutes.
Add the seafood and mix with the vegetables.
Add the curry sauce and mix evenly with the rest of the ingredients. Leave to simmer on a low heat for 15 minutes.
Serve with rice.