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Chicken Curry

5th December 2019


  • Protein: 600g chicken (or beef, lamb, pork, fish or prawns) – (tip: ask your butcher to dice it for you).
  • 1 tablespoon peanut or vegetable oil
  • 1⁄4 cup mild green curry paste
  • 400ml can coconut cream
  • 2 potatoes or 1 sweet potato, peeled and chopped


  1. Heat oil in large frying pan and add green curry paste. Cook for 1 minute.
  2. Add meat and cook for 10 minutes (or until browned). Add potato.
  3. Stir in coconut cream and bring to the boil.
  4. Simmer uncovered for 20 minutes.

Serve with steamed rice
Per serve: 3000kJ, 35g protein

Tip: Try different curry pastes to create new flavours.