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Healthier yellow chicken curry recipe
Healthier yellow chicken curry recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flavorful, lighter yellow chicken curry under 500 calories.
Ingredients:
  • 8.40 gm coconut oil
  • 70g (1/4 cup) yellow curry paste
  • 40.00 ml finely chopped fresh coriander root and stem, plus leaves, to serve
  • 3 tsp finely grated fresh ginger
  • 1 stick lemongrass, white part only, finely chopped
  • 270ml can coconut milk
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 12.80 gm coconut sugar
  • 24.40 gm fish sauce
  • 1 red onion, cut into thin wedges
  • 600g butternut pumpkin, skin on, cut into 5cm-long wedges
  • 500g chicken breast, thinly sliced
  • 200g green beans, trimmed, halved
  • 1 lime, halved
  • 90g bean thread vermicelli noodles, cooked, to serve
Instructions:
  • In a large saucepan over medium-high heat, warm the oil until shimmering. Add the curry paste, coriander root and stem, ginger, and lemongrass. Cook and stir for 1 minute until fragrant.
  • Pour in the coconut milk and stir constantly for 3 minutes until the oil begins to separate. Mix in the stock, sugar, and fish sauce. Toss in the onion and pumpkin and bring to a gentle simmer. Reduce the heat to low, cover, and cook for 7 minutes. Introduce the chicken, cover, and cook for an additional 5 minutes until the chicken is cooked through. Finally, add the beans, cover, and cook for 2 more minutes until the vegetables are tender.
  • Squeeze the juice of half a lime over the curry. Cut the other lime half into wedges. Garnish with coriander leaves and serve with lime wedges and noodles.

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