Hearty comfort meets healthy eating in this delicious recipe. Plus it’s kind to your wallet as well as your waistline.
Ingredients
- 2 large (400g) cleaned squid tubes
- Light olive oil spray
- 1 red onion, halved, cut into thin wedges
- 1 1/2 tablespoons Valcom Green Curry Paste
- 3 celery sticks, trimmed, cut into thin batons
- 350g green round beans, trimmed, cut into 3cm lengths
- 80ml (1/3 cup) water
- 1 tablespoon fresh lime juice
- 1 teaspoon caster sugar
- Fresh basil leaves, to serve
- Lime halves, to serve
- Steamed white rice, to serve
Method
- Step 1Cut squid lengthways. Lay flat, inside up, and score diagonally. Cut into strips. Pat dry with paper towel.
- Step 2Heat a wok or frying pan over high heat. Spray with oil. Stir-fry one-third of the squid for 1-2 minutes or until just cooked. Transfer to a plate. Repeat, in 2 more batches, with remaining squid, reheating the pan between batches.
- Step 3Spray the pan with oil. Add the onion and stir-fry for 2 minutes or until golden. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the celery, beans and water. Stir-fry for 2-3 minutes or until beans are tender crisp.
- Step 4Add the lime juice and sugar. Toss to combine. Return the squid to the pan and stir-fry for 1 minute or until heated through. Divide the squid among serving plates and top with basil. Serve with lime halves and rice.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
545 kj
Energy
2g
Fat Total
4g
Fibre
20g
Protein
199mg
Cholesterol
491.3mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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