Coconut Curry Recipe

Sending you straight to Santa’s naughty list… or will it?

A few sneaky little tricks drop this scrumptious meal to a third of the calories of your standard takeaway curry. It’s low GI (glycemic index) for sustained blood sugar levels, with appropriate carbohydrate portions for diabetics, and 90% less saturated fat to keep those hearts healthy. As an added bonus this tasty morsel contributes a fifth of your calcium requirements for the day.

If you are strapped for time (or energy) this is the perfect dish for you at 10-12 mins in prep time + super simple ingredients.

Serves four. 455 calories.

INGREDIENTS

400g skinless chicken breast

2 tablespoons of green curry paste

1 cup of reduced fat evaporated milk

2 teaspoons natural coconut essence

1 tablespoon of cornflour (dissolved in 1 tbsp hot water)

1 carrot, 1 zucchini, 1 small capsicum, 1 cup peas

A handful or two of baby spinach leaves

In the potassium game, spinach puts bananas to shame.

INSTRUCTIONS

1: Brown chicken and onion with the curry paste in a non-stick frying pan.

2: Add evaporated milk, corn flour paste, and coconut essence.

3: Throw in all your veges, bring to the boil, and then allow to simmer  for 3-5 mins until tender but still a little crunchy.

    Cooking your vegetables until they are just tender, still with a bit of crunch = more vitamins and minerals

4:  Serve with ½ cup steamed basmati rice per person.