Healthy Chicken and Coconut Curry
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Coming up with a delicious and healthy dinner can be quite challenging. So if you’re running low on ideas that are also easy to make, why not give this Chicken and Coconut Curry recipe a shot? It’s packed with fresh vegetables and can be whipped up in under 40 minutes. Serve it with some quinoa for a hearty meal that will spice up even the gloomiest afternoon.
Here are the ingredients you need:
1. A large red onion
2. Two garlic cloves, chopped
3. Two tsp of grated fresh ginger
4. Three long fresh red chillies, chopped
5. A stick of lemongrass, white part only, chopped
6. A quarter cup of chopped coriander stems and leaves
7. Finely grated zest and the juice of one lime
8. Three tsp of macadamia oil
9. 500g of chicken breast fillets, coarsely chopped
10. A cup of light coconut milk
11. Half a cup of chicken stock
12. 350g of peeled pumpkin, cut into 2cm pieces
13. 200g of green beans, halved
14. 200g of snow peas, halved diagonally
15. A tsp of fish sauce
16. Two cups of cooked quinoa, to serve
Start by making a paste from your ingredients. Coarsely chop half the onion and thinly slice the remaining half. Add the chopped onion, garlic, ginger, chilli, lemongrass, coriander, lime zest, and two teaspoons of macadamia oil to a food processor. Process until you get a coarse paste.
Now it’s time to cook! Heat the remaining macadamia oil in a large saucepan over medium heat. Add the sliced onion and cook for 2 to 3 minutes or until aromatic. Add the curry paste and cook for another minute or two. Add the chicken and cook until they are nicely browned.
Pour the coconut milk into the pan as well as the stock before adding the cubed pumpkin. Bring them to a boil. Partially cover the pan and reduce the heat to low after a few minutes. Simmer gently for about 10 minutes or until the pumpkin is almost tender.
To finish it off, add the beans and snow peas to the saucepan and simmer while it’s partially covered for about 2 to 3 minutes. Add the fish sauce and lime juice to taste. Serve this delicious curry with some quinoa and extra coriander leaves. Yum!
Source: Taste
Here are the ingredients you need:
1. A large red onion
2. Two garlic cloves, chopped
3. Two tsp of grated fresh ginger
4. Three long fresh red chillies, chopped
5. A stick of lemongrass, white part only, chopped
6. A quarter cup of chopped coriander stems and leaves
7. Finely grated zest and the juice of one lime
8. Three tsp of macadamia oil
9. 500g of chicken breast fillets, coarsely chopped
10. A cup of light coconut milk
11. Half a cup of chicken stock
12. 350g of peeled pumpkin, cut into 2cm pieces
13. 200g of green beans, halved
14. 200g of snow peas, halved diagonally
15. A tsp of fish sauce
16. Two cups of cooked quinoa, to serve
Start by making a paste from your ingredients. Coarsely chop half the onion and thinly slice the remaining half. Add the chopped onion, garlic, ginger, chilli, lemongrass, coriander, lime zest, and two teaspoons of macadamia oil to a food processor. Process until you get a coarse paste.
Now it’s time to cook! Heat the remaining macadamia oil in a large saucepan over medium heat. Add the sliced onion and cook for 2 to 3 minutes or until aromatic. Add the curry paste and cook for another minute or two. Add the chicken and cook until they are nicely browned.
Pour the coconut milk into the pan as well as the stock before adding the cubed pumpkin. Bring them to a boil. Partially cover the pan and reduce the heat to low after a few minutes. Simmer gently for about 10 minutes or until the pumpkin is almost tender.
To finish it off, add the beans and snow peas to the saucepan and simmer while it’s partially covered for about 2 to 3 minutes. Add the fish sauce and lime juice to taste. Serve this delicious curry with some quinoa and extra coriander leaves. Yum!
