CURRY FAVOUR

PACKED FULL OF FLAVOUR, THIS HEALTHIER VERSION OF THE CLASSIC YELLOW CHICKEN CURRY IS UNDER 500 CALORIES

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 vegie count with hearty wedges of pumpkin and crisp green beans. You could also try chunks of sweet potato, snow peas or baby corn. HEALTHIER YELLOW CHICKEN CURRY

Serves: 4

INGREDIENTS

2 tsp coconut oil

70g (¼ cup) yellow curry paste

2 tbsp finely chopped fresh coriander root and stem, plus leaves, to serve

3 tsp finely grated fresh ginger

1 stick lemongrass, white part only, finely chopped 270ml can coconut milk

250ml (1 cup) Massel saltreduced chicken style liquid stock

1 tbsp coconut sugar

1 tbsp 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

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. 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. 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.