This mildly spiced curry makes a tasty and filling meal and it’s on the table in minutes.
Ingredients
- 2 teaspoons vegetable oil
- 300g chicken tenderloins, halved crossways
- 1 tablespoon yellow curry paste
- 1 onion, halved, cut into thin wedges
- 250ml (1 cup) light coconut milk
- 80ml (1/3 cup) water
- 150g green beans, topped, halved
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 zucchini, ends trimmed, thinly sliced
- Fresh coriander leaves, to serve
- Steamed white rice, to serve
Method
- Step 1Heat the oil in a wok or large frying pan over medium-high heat until smoking. Add the chicken and cook for 1-2 minutes or until golden.
- Step 2Add the curry paste and onion. Stir-fry for 2 minutes or until the onion is soft.
- Step 3Add the coconut milk and water. Bring to the boil. Cook for 3 minutes. Add the beans, capsicum and zucchini. Cook for 2 minutes or until the beans are bright green and tender crisp and the chicken is cooked through.
- Step 4Divide among serving bowls and top with coriander leaves. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
971 kj
Energy
14g
Fat Total
8g
Saturated Fat
3g
Fibre
20g
Protein
44mg
Cholesterol
245.5mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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