Thai Chicken and Cashew Yellow Curry
Organisation: The Dairy Kitchen at Dairy Australia.
Serves: 4
Type of recipe: healthy mains/dinner, gluten free
Recipe
Ingredients
- olive oil spray
- 2 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 yogurt
- 1 cup bean shoots
- 1/4 cup fresh coriander leaves
- 2 tablespoons raw cashews, toasted and chopped
- 2 cups cooked basmati rice, for serving
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.
Chef's 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 information:
| Per serve | |
| Energy | 1735kj |
| Fat - total | 13.7g |
| Fat - saturated | 3.5 g |
| Carbohydrates | 38.4 g |
| Protein | 2.2 g |
| Sodium | 325 mg |
| Calcuim | 173mg |
| Fibre | 5.7g |
