Lose yourself in this fragrant, flavourful Red chicken curry.
Ingredients
- 1 1/2 tablespoons Thai red curry paste
- 600g chicken thigh fillets, trimmed, cut into 4cm pieces
- 1 1/2 tablespoons vegetable oil
- 400ml can Trident coconut milk
- 2 tablespoons fish sauce
- 3 teaspoons brown sugar
- 2 large dried chillies, roughly chopped (see tip)
- 250g baby green beans, trimmed, sliced diagonally
- Steamed jasmine rice, to serve
- Fresh Thai basil leaves, to serve
Method
- Step 1Place curry paste and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if time permits.
- Step 2Heat oil in a wok over medium heat. Stir-fry chicken for 2 to 3 minutes or until lightly browned. Add coconut milk. Reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through.
- Step 3Stir in fish sauce and sugar. Cook for 1 minute. Add chilli and beans. Cook for 3 to 4 minutes or until beans are tender.
- Step 4Spoon rice into bowls. Spoon over curry. Top with basil. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1951 kj
Energy
33g
Fat Total
18g
Saturated Fat
4g
Fibre
32g
Protein
119mg
Cholesterol
1370.99mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Wear disposable gloves while chopping dried chillies.
- Author: Michelle Noerianto & Kim Coverdale
- Image credit: Mark O'Meara and Steve Brown
- Publication: Super Food Ideas
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