For a delicious dinner tonight try this red chicken curry.
Ingredients
- 3 teaspoons peanut oil
- 800g Coles RSPCA approved chicken thigh fillets, fat trimmed, cut into 3cm pieces
- 2 tablespoons Thai red curry paste
- 400ml can coconut milk
- 1/2 cup chicken stock
- 750g butternut pumpkin, peeled, seeded, chopped
- 1 cup Coles Brand jasmine rice
- 200g snow peas, trimmed and halved diagonally
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons Coles Brand brown sugar
- 1/4 cup coriander leaves, to serve
Method
- Step 1Heat 1 teaspoon oil in a wok or large deep frying pan over high heat. Stir-fry one-third of the chicken for 2 mins or until brown. Transfer to a plate. Repeat, in 2 more batches, with remaining oil and chicken.
- Step 2Reduce heat to medium. Add the curry paste to the wok, and stir-fry for 1 min. Stir in the coconut milk, stock and pumpkin. Return the chicken to the wok. Bring to a simmer and cook for 15 mins or until the pumpkin is tender and the chicken is cooked through.
- Step 3Meanwhile, cook the rice in a large saucepan of boiling water according to packet directions.
- Step 4Add the snow peas to the curry and cook for 2 mins or until just tender. Stir in the fish sauce, lime juice and sugar. Serve with rice and top with coriander.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1707 kj
Energy
20.4g
Fat Total
12.7g
Saturated Fat
4.7g
Fibre
24.1g
Protein
84mg
Cholesterol
514mg
Sodium
5.6g
Carbs (sugar)
35.2g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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