Thai chicken and vegetable red curry

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

spray oil, to grease

1 large red onion, thinly sliced

400g skinless lean chicken breast, cut in 3cm pieces

2 tablespoons red curry paste

500g pumpkin, peeled, cut in 2cm pieces

200g green beans, trimmed, halved

125g cherry tomatoes, halved

227g can sliced water chestnuts, drained

½ cup reduced-fat coconut milk

¼ cup chopped fresh coriandercilantroX

Instructions

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1 Spray a frying pan with oil. Add onion and cook for 5 minutes over a medium heat until soft. Transfer to a medium-sized saucepan. Add chicken to pan and brown over a high heat until golden. Add curry paste and stir. Transfer to saucepan. Add 1/2 cup water to frying pan and stir into curry mix residue. Pour into saucepan.

2 Add pumpkin to saucepan. Bring to the boil, reduce heat, cover and simmer over a medium-low heat for 25 minutes or until pumpkin nearly tender and chicken cooked. Add beans and cook over a medium heat for 5 minutes until just tender. Add tomatoes, chestnuts and coconut milk and cook for 3 more minutes or until hot. Serve scattered with coriander.

Serving suggestion

Rice

Variations

Make it gluten free: Use gluten-free curry paste.

Nutrition Info (per serve)

Calories 241 cal

Kilojoules 1010 kJ

Protein 25 g

Total fat 9 g

Saturated fat 5 g

Carbohydrates 15 g

Sugar 9 g

Dietary fibre 5 g

Sodium 150 mg

Calcium 70 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.