Green curry chicken
Nutrition Info.(per serve)
600g skinless chicken thigh fillets, fat trimmed, cut into 2cm pieces
1 large onion, thinly sliced
2–3 tablespoons green curry paste
1/2 cup reduced-salt chicken stock
1/2 cup light coconut milk
2 large carrots, cut into rounds
2 cups snow peas or green beans, fresh or frozen
1 red capsicum, sliced
225g can bamboo shoots, drained
2 cups steamed brown rice, to serve
1/4 cup fresh coriandercilantroX leaves, to garnish
Total fat 13g
Saturated fat 5g
Dietary fibre 8g
- Spray a large saucepan or wok with oil and set over high heat. Cook chicken, in two batches, turning, for 2–3 minutes, or until browned. Set aside.
- Spray same pan with a little more oil and return to medium heat. Gently fry onion for 3–4 minutes, or until softened. Add curry paste and cook, stirring, for 2 minutes, or until fragrant. Add stock, coconut milk and carrots, and return chicken to pan. Bring to the boil. Cover, reduce heat and simmer for 15 minutes, or until carrot is tender.
- Add snow peas or beans, capsicum and bamboo. Cover and simmer for a further 2–3 minutes, or until vegetables are just tender. Serve curry with steamed rice and garnish with coriander.
Make it gluten free: Check curry paste and stock are gluten free.
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