This spicy Thai chicken curry is full of hearty vegetables.
Ingredients
- 1-2 tablespoons green curry paste
- 6 cups (1.5L) Massel chicken style liquid stock
- 250g butternut pumpkin, peeled, seeded and cut into thin wedges
- 2 large chicken breast fillets, trimmed and thinly sliced
- 1 bunch broccolini, trimmed and roughly chopped
- 300ml light coconut cream
- 2 teaspoons fish sauce
- 1 teaspoon lime juice
- 2 tablespoons small basil leaves
- 2 tablespoons coriander leaves
Method
- Step 1Heat a large saucepan over medium-low heat. Add the curry paste and stir-fry for 30 seconds or until fragrant. Add the chicken stock and bring to a simmer.
- Step 2Add the pumpkin and cook for 4 minutes or until just tender. Add the chicken, broccolini and coconut cream. Cook, stirring regularly, for 4 minutes or until the chicken is cooked through and the broccolini and pumpkin are tender. Stir through the fish sauce and lime juice and cook for a further minute.
- Step 3Divide between serving bowls and sprinkle with basil and coriander leaves. Serve with lime wedges if desired.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1737 kj
Energy
17g
Fat Total
13g
Saturated Fat
50g
Protein
1507.9mg
Sodium
11g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
The heat of different curry paste brands vary so use a paste you are familiar with – you may need more or less of what is stated in this recipe. If you find you have added too much for your taste, add extra coconut cream.
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au
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