Chicken and broccoli red curry stir-fry
Serves: 4
Time to make: 10 mins
Total cost: $14.60 / $3.65 per serve
(at time of publication)
Ingredients
- 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
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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