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

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 545cal

Kilojoules 2280kJ

Protein 44g

Total fat 9g

–Saturated fat 3g

Carbohydrates 70g

–Sugars 19g

Dietary fibre 8g

Sodium 270mg

Calcium 330mg

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.

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