recipes
Low Fat Green Curry
serves 4
5 min prep
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ingredients
| Spray oil 500g skinless chicken fillets, sliced 500g packet frozen Birds Eye Country Harvest - Carrot, Cauliflower, Broccoli and Sugar Snap Peas 2 tablespoons Thai green curry paste 375ml can light coconut flavoured evaporated milk ½ cup coriander leaves 1 lime |
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instructions
step 1
Lightly spray a non stick pan or wok with oil. Cook chicken strips for 2-3 minutes until browned.
step 2
Add frozen Birds Eye Country Harvest Vegetables and stir fry for 2 minutes. Stir in curry paste and evaporated milk, cover and simmer for 5 minutes.
step 3
Stir in coriander and serve immediately with squeezed lime juice or wedges of lime.
recipe tip
The evaporated milk thickens on standing so the curry is best if eaten immediately.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1190kJ (284Cal) | 323kJ (77Cal) |
| Protein | 39.1g | 10.6g |
| Fat - Total | 5.5g | 1.5g |
| - Saturated | 1.8g | 0.5g |
| Carbohydrate | 16.4g | 4.5g |
| - Sugars | 15.1g | 4.1g |
| Dietary Fibre | 4.3g | 1.2g |
| Sodium | 394mg | 107mg |
| Potassium | 1080mg | 295mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Low Fat Green Curry
Low Fat Green Curry
ingredients
Spray oil
500g skinless chicken fillets, sliced
500g packet frozen Birds Eye Country Harvest - Carrot, Cauliflower, Broccoli and Sugar Snap Peas
2 tablespoons Thai green curry paste
375ml can light coconut flavoured evaporated milk
½ cup coriander leaves
1 lime
instructions
step 1
Lightly spray a non stick pan or wok with oil. Cook chicken strips for 2-3 minutes until browned.
step 2
Add frozen Birds Eye Country Harvest Vegetables and stir fry for 2 minutes. Stir in curry paste and evaporated milk, cover and simmer for 5 minutes.
step 3
Stir in coriander and serve immediately with squeezed lime juice or wedges of lime.
serves 4 5 min prep recipe tip
The evaporated milk thickens on standing so the curry is best if eaten immediately.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
samgouldadsl@nsw.chariot.net.au
29 May 2010 07:38:59 PM
Nice easy thai curry for the family. Thanks heaps