Super Food Ideas - - FRONT PAGE -


1 ta­ble­spoon co­conut oil 2 es­chalots, thinly sliced 2 gar­lic cloves, crushed 2 ta­ble­spoons Thai green curry paste 1 lemon­grass stalk, white part only, halved, bruised 6 kaf­fir lime leaves, de­veined, torn 3cm piece fresh ginger, peeled, thickly sliced 400ml can light co­conut milk 3 chicken breast fil­lets 1 cup jas­mine rice 80g salad leaves 1 large zuc­chini, peeled into rib­bons 2 ta­ble­spoons lime juice, plus wedges, to serve ¼ cup shred­ded co­conut, toasted ¹⁄³ cup fresh Thai basil leaves ½ cup fresh co­rian­der leaves 2 small red chill­ies, sliced 1 green onion, thinly sliced 1 Heat oil in a large saucepan over medium-high heat. Add es­chalot. Cook, stir­ring for 5 min­utes or un­til soft­ened. Add gar­lic. Cook for 30 sec­onds or un­til fra­grant. Add curry paste. Cook, stir­ring for 2 min­utes or un­til fra­grant. Add lemon­grass, lime leaves and ginger. Cook for 30 sec­onds. Add co­conut milk. Sea­son with salt and pep­per. Bring to the boil. Re­duce heat to low. Add chicken. Cook, cov­ered, for 10 min­utes or un­til chicken is cooked through (sauce will sep­a­rate slightly). Re­move from heat. 2 Mean­while, cook the rice fol­low­ing packet di­rec­tions. 3 Trans­fer chicken to a chop­ping board. Slice chicken. 4 Ar­range rice, salad leaves, zuc­chini and chicken in shal­low serving bowls. Driz­zle with curry sauce and lime juice. Top with co­conut, Thai basil, co­rian­der, chilli and onion. Serve with lime wedges. NU­TRI­TION: (per serve) 2431kj; 19.2g fat; 12.9g sat fat; 48.5g pro­tein; 49.2g carbs; 6.4g fi­bre; 110mg chol; 672mg sodium.

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