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
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.
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.
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