Thai Roast Chicken, Walnut & Edamame Bean Curry
Servings 4 people
Calories 626kcal
Ingredients
- 250 g jasmine or basmati rice rinsed
- 1 tbsp vegetable oil
- 4 spring onions cut into 1cm pieces
- 175 g frozen edamame beans
- 200 g sugar snap peas sliced into 2cm pieces
- 2 tbsp Thai green curry paste
- 400 ml reduced fat coconut milk
- 200 g roast chicken meat shredded
- 75 g California Walnuts roughly chopped
- 2 pak choi halved
- Coriander leaves and diced red chilli to serve
Instructions
- Cook the rice in simmering water for 10-12 minutes until tender, drain.
- Meanwhile, heat the oil in a large frying pan and fry the spring onions, edamame beans, sugar snaps and curry paste for 2-3 minutes. Add the coconut milk, chicken and 50g of the Walnuts, roughly chopped and cook for 2-3 minutes.
- Boil another pan of water and blanch the pak choi for 2-3 minutes until just tender, drain.
- Place the rice in the centre of 4 plates and top with the curry, serve with the pak choi on the side, scattered with the remaining Walnuts, coriander and red chilli.
Nutrition
Calories: 626kcal | Carbohydrates: 58g | Protein: 31g | Fat: 28g | Saturated Fat: 8.7g | Fibre: 7.3g | Sugar: 58g
Notes
A great way to use up leftover roast chicken
Salt = 0.54g per serving
