Green chicken curry

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

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