Get out the chopsticks and dive into a bowl of Thai chicken and custard apple curry.
Ingredients
- 1 tablespoon red curry paste
- 400ml can lite coconut milk
- 3 small chicken breast fillets, cut into chunks
- 227g can sliced bamboo shoots, drained
- 1 custard apple, peeled, cored, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup roughly chopped fresh coriander
- 50g bean sprouts, trimmed
- Steamed brown rice, to serve
- Fresh coriander, to serve
Method
- Step 1Heat a wok or non-stick frying pan over a medium heat. Add the curry paste and stir for 30 seconds or until aromatic.
- Step 2Add the coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce the heat to medium-low and add the chicken. Simmer for 10 minutes.
- Step 3Stir in the bamboo shoots, custard apple, lime juice, fish sauce and brown sugar. Stir in the chopped coriander and bean sprouts. Serve on rice topped with coriander sprigs.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1683 kj
Energy
13g
Fat Total
8g
Saturated Fat
4g
Fibre
51g
Protein
127mg
Cholesterol
429.15mg
Sodium
17g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Fresh Living
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