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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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