THE DAIRY KITCHEN
Thai Chicken and Cashew Yellow Curry
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
This clever Thai curry breaks from tradition by using yoghurt in place of coconut milk, for a more nutrient dense and high protein meal. You'll be surprised at how well the tanginess from the yoghurt works in the curry!
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 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.
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.
