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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Make it gluten free: Check stock, soy and fish sauces are gluten free.
Calories 441 cal
Kilojoules 1840 kJ
Total fat 12 g
Saturated fat 6 g
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