Thai Chicken Curry
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Heat the oil, over medium-high heat, in a large, heavy Dutch oven. When hot, add the onion, garlic, ginger, chilli and lemon grass. Season and sauté until the onion has softened but not browned.
Add the curry paste and sauté for 30 seconds longer.
Add the chicken stock, water, fish sauce and herbs and bring to a simmer. Reduce heat and simmer the stock for 20 minutes.
Add the coconut milk and the butternut squash and continue to simmer for another 10 minutes or until the squash begins to become tender.
Add the beans and chicken and cook for a further 10 minutes or until the beans are cooked.
Just before serving finish the curry with the chopped fresh herbs and lime juice to taste. Ladle into bowls and serve.
Helpful Tip
Tie the Thai basil and cilantro sprigs together with string.
Nutrition Info
| Per 400 g serving | Amount |
|---|---|
| Calories | 290 |
| Protein | 19 g |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrate | 19 g |
| Fibre | 3 g |
| Sugar | 5 g |
| Cholesterol | 35 mg |
| Sodium | 440 mg |
| Per 400 g serving | % Daily Value |
|---|---|
| Potassium | 23 |
| Calcium | 8 |
| Iron | 20 |
| Vitamin A | 120 |
| Vitamin C | 45 |
| Vitamin B6 | 30 |
| Vitamin B12 | 14 |
| Folate | 23 |
| Zinc | 13 |
