Thai Chicken Jungle Curry

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE this is a CSIRO's well being diet recipe."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (746.9 g)
  • Calories 517
  • Total Fat - 13.1 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 154.4 mg
  • Sodium - 665.5 mg
  • Total Carbohydrate - 44 g
  • Dietary Fiber - 8.6 g
  • Sugars - 18.1 g
  • Protein - 62.6 g
  • Calcium - 168.7 mg
  • Iron - 5.4 mg
  • Vitamin C - 107.4 mg
  • Thiamin - 0.4 mg

Step 1

Heat the curry paste in a large wok over high heat and add the lemongrass, ginger, onion, chicken and pumpkin and stir fry for 8 minutes.

Step 2

Add the stock, lime leaves, peppercorns and zucchini and cook, stirring occasionally, for 5 minutes and then add the beans and cook, toasing gently, for 2 minutes or until the chicken is cooked and the vegetables are just tender and the sauce has reduced slightly.

Step 3

Divide the chicken cury among serving bowls and top with the basil and chilli (if using) and serve hot with lime wedges alongside.

Tips & Variations


No special items needed.

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