Coconut Chicken & Cashew Curry

2
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From Australian B.H. & G. Diabetic Living Nov./Dec.'16."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (403.7 g)
  • Calories 426.2
  • Total Fat - 7.2 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 99.2 mg
  • Sodium - 216.2 mg
  • Total Carbohydrate - 50.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 11.8 g
  • Protein - 39.8 g
  • Calcium - 124.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large wok over a medium heat and add onion and cook, stirring for 6 to 7 minutes or until onion begins to soften and then add chicken and spices and increase heat to high and cook, stirring for 1 to 2 minutes or until chicken changes colour and then add cashews, coconut milk and combined stock powder and water and cover and bring to a simmer over a medium heat.

Step 2

Reduce heat to medium-low and cook, covered for 5 minutes, stirring once and then add beans and zucchini and cook, uncovered for a further 10 minutes until vegetables are just tender and chicken is cooked through.

Step 3

Meanwhile, cook noodles in a small saucepan of boiling water for 3 to 4 minutes or until tender and drain well a set aside.

Step 4

Add noodles to the chicken mixture and toss to combine and then add fish sauce, lime juice and sugar and stir to combine.

Step 5

Divide the mixture between shallow serving bowls and sprinkle over coriander leaves and serve.

Tips & Variations


No special items needed.

Related

MsPia

Delicious!! I didn't have cashews so I used whole almonds. Next time I will season the chicken with a little salt before cooking.

review by:
(13 May 2017)