HFG Thai chicken curry

Our makeover HFG Thai chicken curry is so easy and quick to make, this will be a family favourite, fast food in less time than it takes to order takeout.

Serves: 4
Time to make: 30 mins

Total cost: $ 13.96 / $ 3.49 per serve

(at time of publication)

Ingredients

1 can light coconut evaporated milk
1 onion, sliced
2 cloves garlic, sliced
1 tablespoon oil
400g chicken breast, skin removed
1 tablespoon Thai curry paste
2 cups vegetables of your choice, chopped: broccoli, beans, peas, carrots
1 tablespoon fish sauce
1 tablespoon brown sugarlight brown cane sugarX
zest and juice of 1 lime (optional)
fresh chilli to taste (optional)
2 tablespoons each chopped fresh coriandercilantroX and basil (optional)

Instructions

1 Cut the chicken breast into bite-sized pieces. Heat the oil over a moderate heat in a large pan. Fry the onion and garlic gently until soft. Add the chicken to the pan and stir-fry until browned.

2 Add the curry paste and stir to combine. Cook for 2-3 minutes, until the paste is evenly dispersed.

3 Add the evaporated milk along with the sugar and fish sauce. Bring to a simmer and cook for 10 minutes, until some of the milk has reduced. Taste and adjust the seasonings to suit.

4 Add the vegetables to the pan. If you like more liquid, add a little water. Cook another 5 minutes, then add the lime zest, chilli, basil and coriander, if using. Turn off the heat and leave to sit for 5 minutes. Serve with plain jasmine or basmati rice.

Nutrition Info (per serve)

Kilojoules 1115kJ

Calories 266cal

Protein 29g

Total fat 9.6g

–Saturated fat 3.7g

Carbohydrates 15.9g

–Sugars 12.5g

Dietary fibre 2.9g

Sodium 500mg

Calcium 155mg

Iron 1.3mg

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.