Green chicken curry
Serves: 4
Time to make: 30 mins
Hands-on time: 30 mins
Total cost: $25.60 / $6.40 per serve
(at time of publication)
Ingredients
- 500g chicken thigh fillets, trimmed, thinly sliced
- 2 tablespoons green curry paste
- ⅔ cup light coconut milk
- 2 medium-sized courgettes, chopped
- 1 red capsicum, deseeded, thinly sliced
- 150g spinach or silver beet, washed, sliced
- 1 bunch gai lan (Chinese broccoli, about 160g), trimmed, cut in 6cm lengths
- 3 cups steamed basmati rice, to serve
- coriander sprigs, to serve
Instructions
1 Spray a wok or large frying pan with oil and place over a high heat. Cook chicken, stirring, for about 5 minutes or until starting to brown. Add paste. Cook for 1 minute or until fragrant.
2 Add coconut milk and 1 cup water. Bring to the boil. Reduce heat to medium. Add courgettes. Simmer, stirring occasionally, for 5-7 minutes or until courgettes are tender and sauce reduces.
3 Stir in capsicum, spinach and gai lan. Simmer for 3-4 minutes or until tender. Serve curry with rice, coriander and halved limes (if preferred).
Makeover! You save…
430kJ (114cal)
6g total fat
7g sat fat
You gain…
1g fibre
1 vege
Variations
Make it gluten free: Check curry paste is gluten free.
Nutrition Info (per serve)
-
Kilojoules 1700kJ
-
Calories 406cal
-
Protein 35g
-
Total fat 11g
-
–Saturated fat 5g
-
Carbohydrates 45g
-
–Sugars 5g
-
Dietary fibre 4g
-
Sodium 230mg
-
Calcium 70mg
-
Iron 3mg
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: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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