Recipes in partnership with the Australian Institute of Sport: Thai Chicken Curry

Thai Chicken Curry

Serves
4-6
Ingredients
Ingredients
1- 1 1/2 cups jasmine rice
olive or canola oil spray
500g chicken breast fillets, sliced
1-2 tbsp green curry paste
375ml can evaporated milk
1 tsp coconut essence
4 kaffir lime leaves, finely shredded, plus extra, to garnish
200g green beans, trimmed and halved
200g baby corn
200g broccoli florets
200g can bamboo shoots, rinsed and drained
2 tbs fish sauce
2 tbs brown sugar
1 tbs cornflour
Method

1. Steam jasmine rice according to package instructions.

2. Heat a non-stick wok over medium-high heat and lightly spray with olive oil or canola oil.

3. Stir-fry the sliced chicken breast until golden brown and cooked through, approximately 5 minutes.

4. Add green curry paste to the wok, stirring until well combined with the chicken.

5. Pour in the evaporated milk and coconut essence, and sprinkle in the finely chopped kaffir lime leaves. Bring the mixture to a gentle boil.

6. Reduce the heat to low and add the green beans, baby corn, broccoli florets, and bamboo shoots. Allow the curry to simmer for about 5 minutes until the vegetables are tender yet crisp.

7. Stir in the fish sauce and brown sugar, adjusting the seasoning to your preference.

8. In a small bowl, mix the cornflour with 2 tablespoons of water until smooth. Stir this mixture into the curry and cook, stirring constantly, until the sauce thickens slightly.

9. Once the curry has reached your desired consistency, garnish with extra chopped kaffir lime leaves and serve with the jasmine rice.

 
Notes

Nutrition

ANALYSIS per serve

 

4

Energy (kJ)

1860

Protein(g)

42

Fat(g)

11

Carbohydrate(g)

40

Calcium, Iron, Vitamin C