COCONUT-LIME CHICKEN CURRY

MAKES 4 SERVINGS

4 tsp vegetable oil, divided 450 g boneless skinless chicken breasts, cut in bite-size pieces ½ lb green beans, trimmed and halved 1 small red onion, quartered 1 sweet red pepper, cut in thin strips 1 tbsp grated fresh ginger 2 cloves garlic, minced 2 tsp curry powder ½ tsp ground turmeric

1 400 ml can coconut milk 2 tbsp lime juice ¼ cup chopped fresh cilantro (optional) In large deep skillet, heat 2 tsp of the oil over medium-high heat; cook chicken, stirring occasionally, until golden on all sides, 4 to 5 minutes. Using slotted spoon, transfer to plate.

In same skillet, heat remaining oil over medium heat; cook green beans, onion and red pepper until onion is softened, about 5 minutes. Add ginger, garlic, curry powder and turmeric; cook for 1 minute, stirring.

Return chicken to skillet; add coconut milk and lime juice. Bring to boil; reduce heat and simmer until vegetables are tender and chicken is cooked through, about 5 minutes. Sprinkle cilantro over top, if using.

PER SERVING about 250 cal, 33 g pro, 9 g total fat (5 g sat. fat), 9 g carb (2 g dietary fibre, 5 g sugar), 75 mg chol, 90 mg sodium, 1.5 mg iron.