Add some spice to dinner with this creamy Thai chicken curry. It’s makes great leftovers too.
Ingredients
- 2 tablespoons sunflower oil
- 700g chicken breast fillets, cut into 2cm cubes
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 lemongrass stem, outer leaves removed, quartered lengthways
- 4 tablespoons green curry paste
- 300ml coconut milk
- 1 cup (250ml) Massel chicken style liquid stock
- 2 tablespoons green peppercorns*, drained
- 2 kaffir lime leaves*
- 1 bunch thin asparagus, woody ends trimmed, halved
- Fish sauce, to season
- Coriander leaves, to serve
- Steamed jasmine rice, to serve
- Lime wedges, to serve
Method
- Step 1Heat oil in a wok over high heat. Stir-fry chicken, in batches, until golden all over. Transfer to a bowl and set aside.
- Step 2Return the wok to the heat. Add onion, garlic and lemongrass, and stir-fry for 1 minute. Add the curry paste and cook, stirring, for a further minute. Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to the boil. Reduce the heat to medium and simmer for 2 minutes. Add the asparagus and cook for a further 2 minutes or until bright green. Season to taste with fish sauce.
- Step 3Serve curry, garnished with coriander, with jasmine rice and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1939 kj
Energy
27g
Fat Total
13g
Saturated Fat
5g
Fibre
44g
Protein
103mg
Cholesterol
763.78mg
Sodium
7g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
* Green peppercorns are from supermarkets. Kaffir lime leaves are from Asian shops and greengrocers.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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