THE DAIRY KITCHEN
Thai Chicken and Cashew Yellow Curry
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
For a quick weeknight meal, try this fragrant yellow fish curry served with steamed rice.
Ingredients
olive oil spray2 cloves garlic, crushed
2 teaspoons finely grated ginger
3 coriander roots, well washed and finely chopped
2 teaspoons Thai yellow curry paste
300g chicken breast fillet, cut into 1 1/2 cm pieces
300g pumpkin, cut into 2cm cubes
125g green beans, trimmed and halved
4 ripe tomatoes, chopped
1 cup reduced fat natural yoghurt
1 cup bean shoots
1/4 cup fresh coriander leaves
2 tablespoons raw cashews, toasted and chopped
2 cups cooked basmati rice, for serving
Handy Tips
Try using Thai red curry paste instead of yellow if desired. This curry is also delicious cooked with prawns or a firm white fish.
Nutrition (per serve)
| Energy (kj) | 1735 |
| Sugars (g) | 11.9 |
| Protein (g) | 30.3 |
| Dietry Fibre (g) | 5.7 |
| Fat Total (g) | 13.7 |
| Sodium (mg) | 325 |
| Saturated (g) | 3.5 |
| Calcium (mg) | 173 |
| Carbohydrates (g) | 38.4 |
| Iron (mg) | 2.6 |
Method
- Lightly spray a deep non-stick frypan or wok with oil and gently cook the garlic, ginger, coriander root and paste for 1-2 minutes or until fragrant. Stir in the chicken, pumpkin, beans and tomatoes Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until the chicken and pumpkin are cooked.
- Remove curry from heat and stir through yoghurt.
- Serve curry topped with bean shoots, coriander leaves and cashew nuts and accompanied by rice.
