Step 1 Spray a wok or large frying pan with oil and place over high heat. Cook chicken, stirring, for about 5 minutes, or until starting to brown. Add curry paste. Cook for 1 minute, or until fragrant.
Step 2 Add coconut milk and 1 cup water. Bring to the boil. Reduce heat to medium and add zucchini. Simmer, stirring occasionally, for 5–7 minutes, or until zucchini is tender and sauce reduces.
Step 3 Stir in capsicum, peas and gai lan. Simmer for 3–4 minutes, or until tender. Serve curry with rice and mixed herbs.
What we did
- Used chicken breast instead of chicken thigh
- Used a low-fat coconut milk and reduced the amount used
- Increased the amount of vegetables
- Served with basmati rice, which is lower-GI than white rice
Save 1890kJ, 36g fat, 25g sat fat, 660mg sodium