Green Chicken Curry with Brown Rice

Cooking time: 15 minutes

Serves: 1

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

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

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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