Nothing beats a tasty hot curry as a winter comfort food. Curries are notoriously known for their high kilojoule and fat content due to the presence of coconut milk or cream. I’ve adapted this recipe to have a reduced amount of coconut milk without compromising on the flavour. Pack it full of colourful vegetables and you have a very filling and satisfying dish without going overboard with your energy intake. Enjoy!
Ingredients (Serves 6)
- 1 tbsp oil
- 3 tbsp green curry paste
- 600g chicken thigh or breast, cut into 2cm pieces
- 1 cup coconut milk
- 1 cup salt reduced chicken stock
- 1 long red chilli, finely sliced
- 1/2 tbsp fish sauce
- 1 tsp brown sugar
- the juice of 1 lime
- 1 carrot, sliced into 3 cm pieces
- 2 cups of green beans, cut in half
- 1 cup sugar snap peas
- 2 cups of broccoli, cut into florets
- 300g 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.
- This curry can be made in advance and reheated later on when needed. It also freezes well. It’s best to freeze the curry without rice. When you are re-heating the curry cook up a fresh batch of rice to serve.
- Why not make a batch at the beginning of the week, separate it into containers and you have dinner for when you ‘don’t have time’ or ‘just can’t be bothered’.
- Any kind of vegetables are great to add. I also like to add red or green capsicum, baby eggplant, snow peas, sweet potato and broccolini.
- Energy: 1690kJ (400 Cal)
- Carbohydrate: 12g
- Protein: 27g
- Fat: 26g (13g saturated)
- Fibre: 5g
- Sodium: 799mg
Lose Weight for Life
If you are following my weight loss plan, Lose Weight for Life, each serve of this recipe is equivalent to:
- 1x protein serve
- 2x fat serves
- 2x vegetable serves
Add 1 cup basmati rice (1x carbohydrate) if needed.
This recipe is proudly brought to you by Vegies to Your Door.