Thai chicken jungle curry
4
| Prep | 20 min | |
| Cook | 15 min |
- Red curry paste, 75 g
- Lemongrass, 2 stem(s) (edible portion), white part only, finely chopped
- Ginger, fresh, 5 cm piece(s), cut into thin matchsticks
- Onion, any type, 1 large, thinly sliced into wedges
- Chicken breast, lean, raw, 600 g, cut into 2 cm pieces
- Butternut pumpkin, 400 g, peeled, seeded, and chopped into 2cm cubes
- Chicken liquid stock, salt reduced, 2 cup(s)
- Kaffir lime leaves, 4 leaf(s), torn
- Black peppercorn, whole, 1 tablespoon(s), or green, in brine, drained
- Zucchini, 2 medium, halved lengthways and roughly chopped
- Green beans, 200 g, trimmed
- Basil, 1 cup(s)
- Red chilli, 1 chilli(s), thinly sliced diagonally (optional)
- Lime, 1 lime(s), wedges to serve
Method
Heat the curry paste in a large wok over high heat. Add the lemongrass, ginger, onion, chicken and pumpkin and stir-fry for 8 minutes.
Add the stock, lime leaves, peppercorns and zucchini and cook, stirring occasionally, for 5 minutes. Add the beans and cook, tossing gently, for 2 minutes or until the chicken is cooked, the vegetables are just tender and the sauce has reduced slightly.
Divide the chicken curry among serving bowls. Top with the basil and chilli (if using) and serve hot with lime wedges alongside.
SLOW COOKER TIP: Add the curry paste, lemongrass, ginger, onion, chicken, pumpkin, stock, kaffir lime leaves and peppercorns to the slow cooker. Stir well to coat everything in the curry paste. Cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken is tender and the pumpkin is soft. Add the zucchini and green beans during the final 30 minutes of cooking so they stay slightly crisp and don’t over-soften. Stir through the basil just before serving and top with chilli and lime wedges.
TIPS: You will find green peppercorns in the spice aisle of supermarkets, sold in 55 g tins. Leftover peppercorns can be stored, with the brine from the tin, in an airtight container in the fridge for up to 2 weeks. If you can’t find Thai basil, regular basil will work just as well.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 3 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 297 |
| Protein | 40 g |
| Total fat | 6.2 g |
| - Saturated fat | 1.4 g |
| Total carbohydrates | 18.2 g |
| - Total sugars | 12.4 g |
| Fibre | 7.5 g |
| Sodium | 1153 mg |