Thai Chicken and Cashew Yellow Curry
4Serves
EasyDifficulty
15 MINSPreparation
15 MINSCooking
This clever Thai curry breaks from tradition by using yoghurt in place of coconut milk, for a more nutrient dense and high protein meal. You'll be surprised at how well the tanginess from the yoghurt works in the curry!
Ingredients
olive oil spray
2 cloves garlic, crushed
2 teaspoons finely grated ginger
3 coriander roots, well washed and finely chopped
2 teaspoons Thai yellow curry paste
300g chicken breast fillet, cut into 1 1/2 cm pieces
300g pumpkin, cut into 2cm cubes
125g green beans, trimmed and halved
4 ripe tomatoes, chopped
1 cup natural yoghurt
1 cup bean shoots
1/4 cup fresh coriander leaves
2 tablespoons raw cashews, toasted and chopped
2 cups cooked basmati rice, for serving
2 cloves garlic, crushed
2 teaspoons finely grated ginger
3 coriander roots, well washed and finely chopped
2 teaspoons Thai yellow curry paste
300g chicken breast fillet, cut into 1 1/2 cm pieces
300g pumpkin, cut into 2cm cubes
125g green beans, trimmed and halved
4 ripe tomatoes, chopped
1 cup natural yoghurt
1 cup bean shoots
1/4 cup fresh coriander leaves
2 tablespoons raw cashews, toasted and chopped
2 cups cooked basmati rice, for serving
Method
- Lightly spray a deep non-stick frypan or wok with oil and gently cook the garlic, ginger, coriander root and paste for 1-2 minutes or until fragrant. Stir in the chicken, pumpkin, beans and tomatoes Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until the chicken and pumpkin are cooked.
- Remove curry from heat and stir through yoghurt.
- Serve curry topped with bean shoots, coriander leaves and cashew nuts and accompanied by rice.
Handy Tips
Try using Thai red curry paste instead of yellow if desired. This curry is also delicious cooked with prawns or a firm white fish.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0