Recipe of the Week: Healthier Yellow Chicken Curry
February 21 2019Packed full of flavour, this healthier version of the classic yellow chicken curry is under 500 calories.
Image credit: Nigel Lough
0:15 Prep | 0:20 Cook | 4 Servings | Easy
INGREDIENTS
2 teaspoons coconut oil
70g (1/4 cup) yellow curry paste
2 tablespoons finely chopped fresh coriander root and stem, plus leaves, to serve
3 teaspoons finely grated fresh ginger
1 stick lemongrass, white part only, finely chopped
270ml can coconut milk
250ml (1 cup) salt-reduced chicken stock
1 tablespoon coconut sugar
1 tablespoon fish sauce
1 red onion, cut into thin wedges
600g butternut pumpkin, skin on, cut into 5cm-long wedges
500g chicken breast, thinly sliced
200g green beans, trimmed, halved
1 lime, halved
90g bean thread vermicelli noodles, cooked, to serve
METHOD
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the curry paste, coriander root and stem, ginger and lemongrass. Cook, stirring, for 1 minute or until aromatic.
Step 2
Add the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Stir in the stock, sugar and fish sauce. Add the onion and pumpkin. Bring to a simmer. Reduce heat to low. Cook, covered, for 7 minutes. Add the chicken. Cook, covered, for 5 minutes or until chicken is just cooked through. Add the beans. Cook, covered, for 2 minutes or until vegetables are just tender.
Step 3
Squeeze over the juice of half a lime. Cut the remaining lime half into wedges. Sprinkle curry with the coriander leaves and serve with lime wedges and noodles.
NOTES
Tips:
- Using lean chicken breast, and keeping the protein portion controlled, means you can enjoy this creamy coconut curry without the guilt! It’s also quick to cook, so it’s perfect for a weeknight.
- We’ve upped the veg count with hearty wedges of pumpkin and crisp green beans. You could also try chunks of sweet potato, snow peas or baby corn for a delicious twist.
Recipe by Katrina Woodman for Taste Magazine.