About the Recipe
A healthy green chicken curry typically replaces full-fat coconut milk with light coconut milk packed with lean protein (skinless chicken breast or thigh) and fiber-rich veggies like snow peas, green beans, and carrots
Ingredients
500g chicken breast, trimmed, thinly sliced
2 tablespoons green curry paste
⅔ cup light coconut milk
2 medium-sized courgettes, chopped
1 red capsicum, deseeded, thinly sliced
150g spinach or silver beet, washed, sliced
1 bunch gai lan (Chinese broccoli, about 160g), trimmed, cut in 6cm lengths
3 cups steamed basmati rice, to serve
coriander sprigs, to serve
Preparation
Spray a wok or large frying pan with oil and place over a high heat. Cook chicken, stirring, for about 5 minutes or until starting to brown. Add paste. Cook for 1 minute or until fragrant.
Add coconut milk and 1 cup water. Bring to the boil. Reduce heat to medium. Add courgettes. Simmer, stirring occasionally, for 5-7 minutes or until courgettes are tender and sauce reduces.
Stir in capsicum, spinach and gai lan. Simmer for 3-4 minutes or until tender. Serve curry with rice, coriander and halved limes (if preferred).