Dinner – Light Chicken Curry with Jasmine Rice

Preparation time	15 minutes
Cooking time	30 minutes
Serves	4

• 400ml reduced fat coconut milk
• 250ml reduced salt chicken stock
• 2-3 tablespoons green curry paste
• 3 kaffir lime leaves, finely shredded
• 300g pumpkin, peeled and chopped
• 4 (about 500g) skinless chicken breast fillets, cut into small cubes
• 230g can bamboo shoots, drained
• 300g snake beans, chopped
• 300g broccoli, cut into florets
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar, grated
• 2 tablespoons Thai basil leaves, torn
• 11/2 cup jasmine rice
• 2 stalks lemon grass, halved

1. Put the coconut milk, stock, green curry paste and kaffir lime leaves in a large pot and bring to the boil. Cook over a high heat until the sauce starts to thicken slightly. Add the pumpkin and simmer for 10 minutes.
2. Add the chicken and bamboo shoots, reduce heat and simmer for 10 minutes or until chicken is tender. Add the snake beans, broccoli, fish sauce and palm sugar and cook uncovered until vegetables soft.
3. Remove from the heat and stir through half the basil leaves.
4. To make the jasmine rice put the rice, lemon grass and 4 cups of water in a pot, bring to the boil and cook over a high heat until steam holes appear in the top of the rice. Reduce the heat to low, cover and cook over a low heat for 10 minutes or until all the liquid is absorbed and the rice is tender.
5. Transfer rice to bowls, spoon over curry and scatter with remaining basil leaves.

Nutrients per serve

Energy	2500kJ
Energy	597cal
Total fat	14.0g
Saturated fat	10.0g
Monounsaturated fat	2.0g
Polyunsaturated fat	0.5g
Protein	42.0g
Carbohydrate	75.0g
Fibre	9.4g
Sodium	596mg
Cholesterol	62mg