Soups

Green Chicken & Vegetable Curry

Main courses

Difficulty Level: Moderate

Numbers of Portions: 4

Preparation time: 20 min

Ingredients

500g

chicken fillets, skinned and chopped into small pieces  

3 tsp    

Thai green curry paste

60ml    

water

240g  

pumpkin, peeled and chopped into bite-sized pieces

150g  

green beans, washed and sliced

235ml

light evaporated milk

2 tsp

cornflour

Cooking oil spray

Curries made with a creamy base can be high in calories and often get ruled out if you’re following a weight loss maintenance plan. However, this doesn’t mean that all curries are off limits. You can still enjoy a curry dish with this green chicken and vegetable curry, which is a healthier, lower-calorie option.

Method:

  • • Place a large saucepan over a medium-high heat and lightly spray with cooking oil.
  • • Add the chicken pieces to the pan and stir-fry for 5-10 minutes, or until golden.
  • • Spoon the curry paste into the pan and stir until the chicken is coated.
  • • Next, add the water and the diced pumpkin, stir to combine, then cover with the lid and cook for about 5 minutes.
  • • Remove the lid, stir in the green beans and cook for a further 5 minutes, uncovered.
  • • While the green beans are cooking, in a small bowl, combine the evaporated milk and cornflour together. Then, add the mixture to the pan and bring to a boil.
  • • Stir occasionally, reduce the heat slightly and simmer uncovered for 5 minutes before serving.