Thai yellow chicken curry with coconut rice

Serves: 6

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

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2 tablespoons yellow curry paste
2 medium onions, sliced
700g skinless and boneless chicken thigh fillets
2 kaffir lime leaves
1 cinnamon stick, halved
3 cloves star anise (optional)
¾ cup reduced-fat coconut milk
¼ cup reduced-salt chicken stock
1 teaspoon sugar
1 tablespoon reduced-salt soy sauce
1 tablespoon fish sauce
4 cups green beans, trimmed
3 large carrots, cut into chunks
⅓ cup chopped fresh coriandercilantroX, plus extra to garnish
Coconut rice
1 ½ cups basmati rice
⅔ cup reduced-fat coconut milk
2cm piece fresh ginger, peeled, grated

Instructions

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1 Spray a large, deep non-stick frying pan with olive oil and set over medium-high heat. Cook curry paste for a few minutes, until fragrant. Add onions and cook until soft, stirring occasionally.

2 Add chicken to pan and stir to coat with paste. Add lime leaves, spices, coconut milk, stock, sugar and sauces with 1/2 cup of water. Bring to the boil, then simmer, covered, for 30 minutes, or until the chicken is tender.

3 Meanwhile prepare the rice. Place all rice ingredients in a large saucepan with 2 cups of water. Bring to the boil, then reduce heat to low and simmer, covered, for 15—20 minutes, or until rice is cooked. Remove from heat. Stand for 5—10 minutes.

4 Add beans and carrots to the curry with the coriander. Cook for a further 5—8 minutes. Serve chicken curry with coconut rice and garnish with extra coriander.

Variations

Make it gluten free: Check stock, soy and fish sauces are gluten free.

Nutrition Info (per serve)

Calories 441 cal

Kilojoules 1840 kJ

Protein 28 g

Total fat 12 g

Saturated fat 6 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 4 g

Sodium 560 mg

Calcium 70 mg

Iron 2.5 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.