Chicken and broccoli red curry stir-fry
Reviewed by our expert panelServes: 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
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.
Photographer: André Martin
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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