Chicken and broccoli red curry stir-fry

Author: Author unknown

Photographer: André Martin

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Serves: 4

Time to make: 10 mins

Ingredients

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vegetable spray oil

300g skinless chicken thigh fillets, thinly sliced

2 teaspoons red curry paste

¼ cup water

½ cup low-fat coconut milk

350g broccoli, cut into small florets

4 spring onions, thinly sliced

1 teaspoon salt-reduced soy sauce

steamed rice, to serve

Instructions

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1 Heat a large wok over a high heat and spray well with oil spray. Add chicken and curry paste. Stir-fry for 1-2 minutes until fragrant.

2 Add water and coconut milk and simmer for 2 minutes. Add broccoli and toss until well combined. Cook for 3-4 minutes until broccoli begins to soften.

3 Add spring onions and soy sauce and cook for a further 1 minute. Serve with steamed rice.

Nutrition Info (per serve)

Calories 249 cal

Kilojoules 1040 kJ

Protein 21 g

Total fat 10 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 4 g

Dietary fibre 4 g

Sodium 150 mg

Calcium 70 mg

Iron 2.5 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.

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