- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.
Ingredients
- 1/4 cup Maesri massaman curry paste
- 400g can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 garlic clove, crushed
- 2cm piece fresh ginger, finely grated
- 1/4 teaspoon ground cinnamon
- 1/2 cup Massel salt reduced chicken style liquid stock
- 300g orange sweet potato, peeled, cut into 3cm pieces
- 500g chicken breast fillets, thickly sliced
- 1 green onion, thinly sliced
- 1 tablespoon lime juice
- Steamed jasmine rice, to serve
Method
- Step 1Heat a wok over medium heat. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, fish sauce, sugar, garlic, ginger, cinnamon and stock. Bring to a simmer, stirring occasionally.
- Step 2Add potato and chicken. Cook, covered, for 15 to 20 minutes or until chicken is cooked through and potato tender. Stir in onion and lime juice. Serve with rice.
Nutrition
2859 kj
Energy
23.3g
Fat Total
18.8g
Saturated Fat
4.1g
Fibre
38.3g
Protein
81mg
Cholesterol
1983mg
Sodium
75.5g
Carbs (total)
All nutrition values are per serve
Notes
You could use a large saucepan or deep frying pan if you don’t have a wok.
Super saver: Use 500g chicken thighs, sliced, instead of breast and save around $2.00 in total.
- Author: Nadia French
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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