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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Pumpkin adds a touch of sweetness to this chicken green curry, the perfect thing to curl up with on a chilly afternoon!
1 Heat olive oil in a wok over medium-high heat. Add curry paste and stir for 2–3 minutes, or until fragrant. Add chicken and stir-fry until coated in paste.
2 Add stock and coconut milk to wok; bring to the boil. Reduce heat to low and simmer gently for 3–4 minutes. Add pumpkin and partially cover pan; simmer for 5 minutes, or until almost tender.
3 Add broccoli to wok; simmer for 2 minutes. Add capsicum and courgette; simmer for 2 minutes, or until veges are just tender. Add sugar with lime juice to taste.
4 Top steamed rice with curry, garnish with coriander and serve.
Make it gluten free: Check stock and curry paste are gluten free.
Curry pastes vary dramatically in their degree of spiciness. Start with a small amount and add more, as required.
Calories 456 cal
Kilojoules 1910 kJ
Total fat 12 g
Saturated fat 5 g
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