Green chicken curry

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

500g chicken thigh fillets, trimmed, thinly sliced

2 tablespoons green curry paste

⅔ cup light coconut milk

2 medium-sized courgettezucchiniXszucchini, summer squashX, chopped

1 red capsicum, deseeded, thinly sliced

150g spinach or silver beet, washed, sliced

1 bunch gai lan (Chinese broccoli, about 160g), trimmed, cut in 6cm lengths

3 cups steamed basmati rice, to serve

coriandercilantroX sprigs, to serve

Instructions

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1 Spray a wok or large frying pan with oil and place over a high heat. Cook chicken, stirring, for about 5 minutes or until starting to brown. Add paste. Cook for 1 minute or until fragrant.

2 Add coconut milk and 1 cup water. Bring to the boil. Reduce heat to medium. Add courgettes. Simmer, stirring occasionally, for 5-7 minutes or until courgettes are tender and sauce reduces.

3 Stir in capsicum, spinach and gai lan. Simmer for 3-4 minutes or until tender. Serve curry with rice, coriander and halved limes (if preferred).

Makeover! You save…

430kJ (114cal)
6g total fat
7g sat fat

You gain…

1g fibre
1 vege

Variations

Make it gluten free: Check curry paste is gluten free.

Nutrition Info (per serve)

Calories 406cal

Kilojoules 1700kJ

Protein 35g

Total fat 11g

–Saturated fat 5g

Carbohydrates 45g

–Sugars 5g

Dietary fibre 4g

Sodium 230mg

Calcium 70mg

Iron 3mg

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.

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