Green chicken curry

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

500g chicken thigh fillets, trimmed, thinly sliced

2 tablespoons green curry paste

⅔ cup light coconut milk

2 medium-sized courgettezucchiniXszucchini, summer squashX, 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

coriandercilantroX sprigs, to serve

Instructions

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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 406 cal

Kilojoules 1700 kJ

Protein 35 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 5 g

Dietary fibre 4 g

Sodium 230 mg

Calcium 70 mg

Iron 3 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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