- 0:15 Prep
- 0:29 Cook
- 4 Servings
- Capable cooks
Simple, casual and creative – this chicken curry has all the right ingredients for a stress-free midweek dinner.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons Thai green curry paste
- 800g chicken thigh fillets, cut into 2cm cubes
- 2 tablespoons coriander pesto, plus extra to serve (see note)
- 1 cup (250ml) Massel chicken style liquid stock
- 400ml coconut milk
- 4-6 small chat potatoes, quartered
- 1-2 tablespoons fish sauce, to taste
- Juice of 1 lime, plus wedges to serve
- Coriander leaves, to serve
Method
- Step 1Heat oil in a large saucepan over medium heat. Add onion and cook for 1-2 minutes until softened. Stir in the garlic and curry paste and cook for 1 minute until fragrant. Add chicken and cook for 1 minute, stirring to coat in paste, then stir in pesto, stock and coconut milk. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes until chicken is almost cooked. Add potatoes and cook for 10 minutes until tender. Add fish sauce and lime juice to taste.
- Step 2Divide the curry among bowls, season, then scatter with coriander and serve with lime and extra coriander pesto if desired.
- Low carb
- Low sugar
Nutrition
2709 kj
Energy
43g
Fat Total
21g
Saturated Fat
4g
Fibre
42g
Protein
158mg
Cholesterol
1693.16mg
Sodium
5g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
We used Darikay coriander pesto from delis.
To make your own, place 100g coriander leaves and stalks, 1/2 cup parsley leaves, 2 garlic cloves, 2 tbs toasted pine nuts and 1/2 cup (40g) grated parmesan in a food processor. Whiz to combine. With motor running, slowly add 100ml olive oil until you have a paste. Season, then keep covered in the fridge for up to 3 days.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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