Green Chicken Curry with Brown Rice

Cooking time: 15 minutes
Serves: 1
Ingredients:
- Chicken breast, skinless, raw, diced, female 100g, male 125g
- Brown rice, precooked, female 70g, male 90g
- Green curry paste, 1 tsp
- Light and Creamy Coconut Flavoured Evaporated Milk (Nestle Carnation), tinned, 60g/ml
- Fish sauce, 1 tsp (optional)
- Lime or lemon juice, fresh or bottled, 1 tbs
- Spring onion, chopped finely, 50g
- Snow peas, 30g
- Enoki mushrooms (or common), 70g
- Yellow capsicum, sliced finely, ¼ large sized, 70g
- Extra virgin olive oil, up to 1 tsp / 5g
Method:
- Heat non-stick fry pan to medium to high heat with minimal oil and add curry paste.
- Add spring onion, mushroom and chicken and brown.
- Add remaining vegetables, lime juice and fish sauce and stir fry for 2-3 minutes or until soften.
- Turn heat down to low – medium and add milk.
- Stir through gently for 2 minutes.
- Serve on bed of microwaved rice or add in before transferring onto plate.
Nutritional Information | Average Quantity Per Serve (Female) |
Average Quantity Per Serve (Male) |
||
Servings Per Recipe: 1 | ||||
Serving Size: 480g / 531g | ||||
Energy | 1496kJ | 1746kJ | ||
Protein | 34.5g | 40.7g | ||
Fat – total | 6.4g | 7.2g | ||
– Saturated | 1.9g | 2.0g | ||
Carbohydrate | 36.0g | 42.5g | ||
– sugars | 13.4g | 13.7g | ||
Fibre | 6.0g | 6.3g | ||
Sodium | 654.4mg | 664.7mg | ||
Calcium | 218.6mg | 222.8mg | ||
Iron | 2.4mg |
2.6mg |
My top tips:
- Feel free change up the non-starchy vegetable portion to what you prefer or have available. Carrot, beans and zucchini also work well.
- Other lean meats such as fish, beef and lamb also work well.
- Vegetarians can substitute chicken for tofu, beans or legumes.
- For a dairy free option please use light coconut milk but please note energy content will be slightly greater and protein and calcium lower.
For more nutrient dense recipes and a suggested meal plan download my Fit Fabulous Foodie E Book.
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