Thai green curry

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 cup brown rice

spray oil

2 tablespoons green curry paste

500g chicken breast, diced, fat removed

375ml can light & creamy coconut-flavoured evaporated milk

4 cups frozen vegetables

2 cups cooked potato, cut in chunks

⅓ cup fresh basil, roughly torn

Instructions

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1 Cook rice following packet directions.

2 Meanwhile, heat a large non-stick frying pan with oil spray. Once hot add curry paste and chicken. Stir-fry for 5-6 minutes until chicken is nearly cooked through.

3 Add coconut-flavoured milk, vegetables and potato. Simmer on a low heat for 5 minutes until thoroughly heated. Serve with rice and garnish with basil.

Variations

Make it gluten free: Check curry paste is gluten free.

Nutrition Info (per serve)

Calories 545 cal

Kilojoules 2280 kJ

Protein 44 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 19 g

Dietary fibre 8 g

Sodium 270 mg

Calcium 330 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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