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Chicken satay curry with brown rice

Author: Niki Bezzant - Founding Editor

Photographer: James Moffatt

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This dairy-free chicken satay curry recipe, is guaranteed to be a crowd pleaser! High in iron and fibre, it is also diabetes-friendly and has an easy gluten-free option. What a perfect easy lunch or dinner, ready in under 30 minutes.

Serves: 4

Time to make: 25 mins

Ingredients

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2 tablespoons red curry paste
2 tablespoons no-added-salt, no-added-sugar peanut butter
400g skinless chicken thighs, sliced in chunks
½ x 400ml can reduced-fat coconut milk
3 courgettezucchiniXszucchini, summer squashX, diced
1 cup green beans, topped and tailed
4 cups baby spinach leaves
¾ cup frozen peas
2 x 250g pouches ready-steamed brown rice, to serve
coriandercilantroX leaves, to serve

Instructions

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1 Combine red curry paste and peanut butter and mix well. Set aside.

2 Heat a heavy-based pan to medium-high heat and spray with oil. Add chicken and cook, stirring, for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.

3 Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach leaves and peas and cook another minute.

4 Prepare rice according to packet instructions. Serve curry with rice, topped with coriander leaves.

Variations

Make it gluten free: Check curry paste is gluten free.

HFG tip

Freeze any leftover coconut milk for your next delicious curry.

Nutrition Info (per serve)

Calories 439 cal

Kilojoules 1840 kJ

Protein 30 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 45 g

Sugar 5 g

Dietary fibre 7 g

Sodium 160 mg

Calcium 80 mg

Iron 5 mg

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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