Coconut peanut chicken curry

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 ¼ cups black rice, rinsed until water runs clear
  
• 2 ½ cups water
  
• 2 tablespoons red curry paste
  
• 2 tablespoons smooth peanut butter
  
• 1 tablespoon coconut aminos seasoning
  
• ½ teaspoon brown sugarlight brown cane sugarX
  
• cooking spray oil
  
• 400g skinless chicken breast, sliced in chunks
  
• 400ml can coconut milk
  
• 3 courgettezucchiniXszucchini, summer squashX, diced
  
• 1 cup green beans, topped and tailed
  
• 4 cups baby spinach leaves
  
• ¾ cup frozen peas
  
• fresh coriandercilantroX, to serve

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Instructions

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1. In a large saucepan combine rinsed rice and water. Set over a high heat and bring to the boil. Reduce heat, cover and simmer for 25 minutes. Remove from heat and let stand, covered, for 10-15 minutes. Fluff rice with a fork before serving.
2. While rice is cooking, in a small bowl combine curry paste, peanut butter, coconut aminos and brown sugar. Mix well and set aside.
3. 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.
4. Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach and peas and cook for 1 minute.
5. Serve curry with rice, topped with coriander leaves.

Variations

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

Video Tutorial

Nutrition info (per serve)

Calories 502 cal

Kilojoules 2100 kJ

Total fat 15 g

Saturated fat 7 g

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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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First published: May 2017

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