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Fresh Living Network
Low GI Thai chicken and vegetable curry

Low GI Thai chicken and vegetable curry

Packed full of vegetables this low GI curry is incredibly tasty! Taken from the low GI, low fat recipe book by Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 2 (Tafelberg).
4
RECIPE TYPE:Mains
 
ENERGY 1625KJ
CARB 39g
PROTEIN 32g
FAT 10g
Method
  • Bring the rice, salt and 500ml water to the boil in a covered saucepan.
  • Turn the heat right down and simmer for 30 minutes until all the liquid has been absorbed by the rice. Leave the lid just off the saucepan as the rice cooks so that it will not boil over.
  • While the rice is cooking, coat chicken strips on both sides with curry paste, using your fingers.
  • Heat the oil in a large wok or frying pan until quite hot, but not smoking.
  • Add the garlic and chicken and stir-fry until the chicken browns slightly.
  • Add the cabbage and broccoli and stir-fry, until the cabbage browns slightly.
  • Add the coconut milk, skim milk and tomato sauce and stir. Cover, bring to the boil and simmer for 5 – 10 minutes, until the broccoli is tender, but not limp.
  • Add the soya sauce or fish sauce, lemon or lime juice, sugar and basil.
  • Stir to combine and cook until heated through.
  • Mix the gravy powder with the 45ml (3 T) water to make a smooth paste. Add to the curry to thicken it slightly.
  • Serve on the cooked basmati rice.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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