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

More weights & measures

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

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 249cal

Kilojoules 1040kJ

Protein 21g

Total fat 10g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 4g

Dietary fibre 4g

Sodium 150mg

Calcium 70mg

Iron 2.5mg

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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