ENT Wellbeing Sydney

Nutrition • Skincare • Speech Therapy

Home > Coconut Chicken Curry

By

Coconut Chicken Curry

coconut-chicken-curry

Coconut Chicken Curry

Serves: 3
Time to make: 30 mins

 coconut-chicken-curry

 

Ingredients

500g Chicken breast
400mL Coconut Milk (light)
200g Green Beans
1 Bunch Brocolini
½ Cauliflower (Florets Only)
1 Carrot (Large)
1 Red Chilli Pepper
1 Green Chilli Peppers
1 Handful Kaffir Lime Leaves
1 Handful Curry Leaves
1 Teaspoon Tumeric Power
1 Teaspoon Cayenne Pepper Power

Nutrition (per serve)

Energy: 2050kJ
Calories: 360 cal
Protein: 43.3g
Fat: 11.4g
– saturated: 7.4g
Carbohydrates: 17.9g
– sugars: 7.6g
Dietary Fibre: 4.8g
Sodium: 187.8mg

Instructions

  1. On a non-stick frying pan, lightly cook chicken breast until breasts are almost completely cooked through.
  2. Cut up all vegetables and lightly steam to soften, while chicken is cooking.
  3. Once softened, place onto a large non-stick frying pan and toss every minute until chicken is ready.
  4. Remove chicken from pan and cut into thick strips.
  5. Toss vegetables in with chicken and mix ingredients thoroughly.
  6. Add curry and Kaffir leaves, coconut milk, turmeric and cayenne pepper to a bowl.
  7. Stir through until the coconut milk has an even consistency. Pour mixture in with the vegetables and chicken.
  8. Simmer for a few minutes and serve.
  9. To garnish top with some extra curry and kaffir lime leaves.

 

ent-clinic-randwick