Creamy Coconut Curry

Creamy Coconut Curry: A Rich and Flavourful Dish

Serves: 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, thinly sliced
• 1 clove garlic, crushed
• 4 x 120g chicken breast, skin and bones removed (females)
• 4 x 220g chicken breast, skin and bones removed (males)
• 1 teaspoon curry powder
• 2 tablespoons ricotta cheese
• ¼ cup coconut milk
• 2 cups salt-reduced chicken stock
• 100g green beans, trimmed and halved
• 100g mange tout, trimmed and halved
• 1 red pepper, seeded and thinly sliced
• ½ cup fresh coriander, roughly chopped
• 1 cup bean sprouts

Directions

1. Heat oil in a wok on high heat. Add half the onion, garlic, and half the chicken. Stir fry for 2-3 minutes until browned. Remove from wok and repeat with remaining chicken.
2. To the empty wok, add the curry powder, ricotta, coconut milk, and stock. Stir together and bring to the boil. Reduce the heat and simmer until sauce thickens, about 10 minutes.
3. Return the chicken mixture to the wok and add the beans, mange tout, and red pepper. Simmer for 4-5 minutes until the chicken is cooked through.
4. Remove from heat and stir in coriander and bean sprouts.

Serving suggestion: Serve on its own or on a bed of cauliflower rice, topped with extra bean sprouts and coriander.

This Creamy Coconut Curry is a wholesome, flavourful dish that’s perfect for a hearty meal. With its rich, creamy sauce and vibrant vegetables, it’s a nutritious option that doesn’t compromise on taste. Store leftovers in an airtight container in the refrigerator for up to 3 days.