Most curry fans love a good green chicken curry. And most curry fans are surprised when I tell them that I make a healthier version from an old classic.
I can honestly say that nothing beats a tasty hot curry on a cold winter’s night. It’s wonderful comfort food.
Curries are notoriously known for their high kilojoule and fat content due to the presence of large amounts of coconut milk or cream. I’ve created this recipe to have a reduced amount of coconut milk without compromising on the flavour. Make sure you pack it full of colourful vegetables and you have a very nutritious, filling and satisfying dish without going overboard with your energy intake. Enjoy!
Chicken Green Curry
- 1 tbsp oil, olive extra virgin
- 3 tbsp curry paste, green GF if required
- 600 g chicken, breast skin removed, diced into 2 cm pieces
- 1 cup coconut milk, canned
- 1 cup stock, chicken GF if required
- 1 chilli, red, large finely sliced
- ½ tbsp fish sauce GF if required
- 1 tsp sugar, brown
- 1 lime juiced
- 2 carrot sliced into 3 cm pieces
- 2 cup beans, green cut into half
- 1 cup sugar snap peas
- 1 broccoli cut into florets
- 300 g natural yoghurt to serve
- Heat the oil in a large wok or frypan. Add the curry paste and stir over medium-hight heat until it becomes fragrant.
- Add the chicken pieces and cook for 3-5 minutes until almost cooked through. Add the coconut milk, chicken stock, fish sauce, chilli and lime juice and bring to the boil.
- Add the vegetables and simmer over low heat for 10 minutes, stirring occasionally. Don’t cook for too long so the vegetables keep a little bit of their crunch.
- Divide into bowls and serve with a generous dollop of natural yoghurt. Can be eaten with or without rice depending on your preference.
- 1 ¼ serve protein
- 1 ¾ serve vegetables
- 1 ¾ serve fat