Ingredients
- 2 teaspoons peanut oil
- 1/2 red capsicum, thinly sliced
- 1/2 small zucchini, thinly sliced
- 2 tablespoons Thai red curry paste
- 1 (150g) chicken breast fillet, thinly sliced
- 1/2 cup jasmine rice
- 1 cup Massel chicken style liquid stock
- 1/3 cup coconut milk
- 50g green beans, trimmed, sliced
- 1 tablespoon chopped fresh coriander leaves
- 2 teaspoons lime juice
- 1 teaspoon fish sauce
Method
- Step 1Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.
- Step 2Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1934 kj
Energy
19g
Fat Total
8g
Saturated Fat
4g
Fibre
24g
Protein
44mg
Cholesterol
1582.75mg
Sodium
3g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
At work: Microwave on medium-high (75%) for 3 minutes or until heated through.
Tip: Double the recipe to make a delicious dinner for 4.
- Author: Nadia French
- Image credit: Andrew Young
- Publication: Super Food Ideas
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