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)
-
Calories 406cal
-
Kilojoules 1700kJ
-
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.
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.
