Healthy Chicken Coconut Curry

Healthy Chicken Coconut Curry with Vegetables Healthy Chicken Coconut Curry

Healthy Chicken Coconut Curry with Vegetables


Healthy Chicken Coconut Curry with Vegetables! The perfect combo when trying to lose weight (if you do it in a clever way). This dish is loaded with veggies and takes limited time to prepare and cook

Ingredients for healthy chicken coconut curry

1 large red onion
2 garlic cloves, chopped
2 tsp grated fresh ginger
3 long fresh red chilies, chopped
1 stick lemongrass, white part only, chopped
1/4 cup chopped coriander stems and leaves, plus extra leaves to serve
Finely grated zest and juice of 1 lime
3 tsp olive oil
500g chicken breast fillets, coarsely chopped
250ml (1 cup) light coconut milk
125ml (1/2 cup) vegetable stock
350g peeled pumpkin, cut into 2cm pieces
200g green beans, halved
200g snow peas, halved diagonally
1 tsp fysh sauce
300g (2 cups) cooked quinoa, to serve


  1. Coarsely chop half the onion. Thinly slice the remaining half. Process the chopped onion, garlic, ginger, chili, lemongrass, coriander, lime zest, and 2 teaspoons of the oil in a food processor until coarse paste forms.
  2. Heat the remaining oil in a large saucepan over medium heat. Add the sliced onion and cook, stirring, for 2-3 minutes or until aromatic. Add the curry paste and cook, stirring for 1- 2 minutes or until aromatic. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Add the coconut milk, stock and pumpkin and bring to the boil. Partially cover and reduce heat to low. Simmer gently for 10 minutes or until the pumpkin is almost tender.
  3. Add the beans and snow peas to the saucepan and simmer, partially covered, for 2-3 minutes or until tender. Stir through the fysh sauce and lime juice to taste. Serve with the quinoa, sprinkled with extra coriander leaves.

Enjoy eating this recipe with a nice glass of glowing green smoothie

Recipe originally found at Taste

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