Coconut peanut chicken curry

All the vitamins and minerals that zucchini, beans, spinach and peas bring, teamed with whole grain rice and the lean protein of the chicken make this a perfectly balanced dish will keep you fuller for longer.

Credit: The Healthy Food Guide

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1¼ cups black rice
• 1½ tbsp (30ml) red curry paste
• 1½ tbsp smooth peanut butter
• 3 tsp (15ml)  coconut aminos (see Note)
• ½ tsp brown sugar
• 400g free-range skinless chicken breast, sliced in chunks
• 1 400ml can coconut milk
• 3 zucchini (courgettes), diced
• 1 cup green beans, topped and tailed
• 4 cups baby spinach leaves
• ¾ cup frozen peas
• fresh coriander leaves, to serve

Instructions

Rinse rice until water runs clear. Add rice to 2 ½ cups water, bring to boil, reduce heat and simmer for 25 minutes. Remove from heat, covered. Let stand for 10-15 minutes, then fluff rice with a fork before serving.

While rice is cooking, combine red curry paste, peanut butter, coconut aminos and brown sugar and mix well. Set aside.

Heat a heavy-based pan to medium-high heat and spray with oil. Add chicken and cook, stirring, for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.

Add zucchini and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach leaves and peas and cook another minute.

Serve curry with rice, topped with coriander leaves.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.