Thai Chicken Jungle Curry
Recipe: #31961
May 07, 2019
Categories: Chicken, Pumpkin, Thai, One-Pot Meal, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Special Diet - Weight Watchers etc., Zucchini, Boneless Pieces, Spicy, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE this is a CSIRO's well being diet recipe."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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