Coconut Chicken & Cashew Curry
Recipe: #25995
April 26, 2017
Categories: Beans, Chicken, Wok/Stir-Fry Diabetic, Gluten-Free, No Eggs, Non-Dairy, Green Beans, Zucchini, Boneless Pieces, Chicken Dinner, more
"From Australian B.H. & G. Diabetic Living Nov./Dec.'16."
Ingredients
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 by Step Method
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
No special items needed.