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Healthy chicken and coconut curry recipe
Healthy chicken and coconut curry recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a quick and flavorful creamy coconut chicken curry packed with fresh vegetables, served over quinoa for a wholesome meal in under 40 minutes!
Ingredients:
  • 1 large red onion
  • 2 garlic cloves, chopped
  • 2 tsp grated fresh ginger
  • 3 long fresh red chillies, chopped
  • 1 stick lemongrass, white part only, chopped
  • 62.50 ml chopped coriander stems and leaves, plus extra leaves to serve
  • Finely grated zest and juice of 1 lime
  • 13.80 gm macadamia oil
  • 500g chicken breast fillets, coarsely chopped
  • 250ml (1 cup) light coconut milk
  • 125ml (1/2 cup) salt reduced chicken style liquid stock
  • 350g peeled pumpkin, cut into 2cm pieces
  • 200g green beans, halved
  • 200g snow peas, halved diagonally
  • 6.10 gm fish sauce
  • 300g (2 cups) cooked quinoa, to serve
Instructions:
  • Chop half of the onion into large pieces and thinly slice the other half. Combine the chopped onion, garlic, ginger, chili, lemongrass, coriander, lime zest, and 2 tsp of macadamia oil in a food processor. Pulse until a coarse paste is formed.
  • Heat the 1 tsp of macadamia oil in a large saucepan over medium heat. Sauté the sliced onion until aromatic. Stir in the curry paste and cook until fragrant. Add the chicken and brown it. Pour in the coconut milk, stock, and pumpkin. Bring to a boil, then lower the heat and simmer partially covered for 10 minutes until the pumpkin is almost tender.
  • Combine the beans and snow peas in the saucepan and simmer for 2-3 minutes until tender, partially covered. Stir in fish sauce and lime juice to your liking. Serve over quinoa and garnish with extra coriander leaves.