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 oil spray
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)

Kilojoules 1040kJ

Calories 249cal

Protein 21g

Total fat 10g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 4g

Dietary fibre 4g

Sodium 150mg

Calcium 70mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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