Serves: 4
Time to make: 30 mins
Total cost: $18.00 / $4.50 per serve
(at time of publication)
500g chicken breast fillets, trimmed, thinly sliced
2 tablespoons gluten-free green curry paste (such as Ayam Thai Green Curry Paste)
2/3 cup light coconut milk
2 medium zucchinis, sliced
1 red capsicum, deseeded and thinly sliced
150g sugar snap peas, trimmed
1 bunch (about 160g) gai lan (Chinese broccoli), trimmed, cut into 6cm-lengths
3 cups steamed basmati rice, to serve
fresh mixed herbs, to serve
| Kilojoules | 1,690kJ |
| Calories | 404cal |
| Protein | 34.2g |
| Total fat | 12.1g |
| Saturated fat | 5.5g |
| Carbohydrates | 38.7g |
| Sugars | 5.7g |
| Dietary fibre | 3.6g |
| Sodium | 250mg |
| Calcium | 66mg |
| Iron | 2.4mg |
Step 1 |
Spray a wok or large frying pan with oil and place over high heat. Cook chicken, stirring, for about 5 minutes, or until starting to brown. Add curry paste. Cook for 1 minute, or until fragrant. |
Step 2 |
Add coconut milk and 1 cup water. Bring to the boil. Reduce heat to medium and add zucchini. Simmer, stirring occasionally, for 5–7 minutes, or until zucchini is tender and sauce reduces. |
Step 3 |
Stir in capsicum, peas and gai lan. Simmer for 3–4 minutes, or until tender. Serve curry with rice and mixed herbs. |
Used chicken breast instead of chicken thigh
Used a low-fat coconut milk and reduced the amount used
Increased the amount of vegetables
Served with basmati rice, which is lower-GI than white rice
Save 1890kJ, 36g fat, 25g sat fat, 660mg sodium
Recipe by: Liz Macri
First published: August 2012
