Yellow Curry
Print Pin Rate Add to CollectionServings: 4 servings (using chicken in recipe)
Calories: 302kcal
Ingredients
- 600 g chicken breast or pressed firm tofu
- 2-3 tablespoons yellow curry paste (use an authentic brand such as Mae ploy or Thai Gold - it makes a big difference and tastes a lot better than the jarred sauces such as Tesco brand etc)
- 2 tablespoons curry powder
- 400 mls light coconut milk
- 200 g green beans
- 1 red pepper (approx 150g)
- 200 g tenderstem broccoli
Instructions
- Heat a pan on a medium heat and spray well with one kcal spray.
- Dice your chicken breast/tofu and season well with salt and pepper.????TOFU TIP: To make the tofu crispy, make sure to press it before cooking. To do this, wrap the block of tofu in a tea towel. Place on a plate and put something heavy on top for 30+ minutes to drain out any excess liquid.
- Add the chicken/tofu to the pan and stir fry until crispy and cooked throughout (about 5-7 minutes).
- Remove the chicken/tofu from the pan and leave aside.
- Put the pan back on a medium heat and spray well again with one kcal spray.
- Add the curry paste and curry powder to the pan.
- Cook for 2-3 minutes stirring to release flavours from the spices.
- Stir in the coconut milk and 100mls of water.
- Add in the chopped veg (broccoli, green beans and red pepper).
- Bring to a simmer and cook for about 10 minutes stirring from time to time to cook the veg and thicken the sauce.
- Add back in the chicken/tofu and cook for 2-3 minutes until heated throughout.
- Taste and season as required.
- Garnish with coriander/basil (optional).
- Serve with whatever side you like such as rice/cauliflower rice etc.
Nutrition
Calories: 302kcal | Carbohydrates: 9g | Protein: 41g | Fat: 9g
