Get Healthy with Tina

Thai Chicken and Vege Red Curry

• oil spray, to grease

• 1 large red onion, thinly sliced

• 400g skinless, lean chicken breast, cut in 3cm pieces

• 2 tablespoons red curry paste

• 500g pumpkin, peeled, cut in 2cm pieces

• 200g green beans, trimmed, halved

• 125g cherry tomatoes, halved

• 227g can sliced water chestnuts, drained

• 1/2 cup reduced-fat coconut milk

• 1/4 cup chopped fresh coriander

Instructions

Step 1Spray a frying pan with oil. Add onion and cook for 5 minutes over a medium heat until soft. Transfer to a medium-sized saucepan. Add chicken to pan and brown over a high heat until golden. Add curry paste and stir. Transfer to saucepan. Add 1/2 cup water to frying pan and stir into curry mix residue. Pour into saucepan.

Step 2Add pumpkin to saucepan. Bring to the boil, reduce heat, cover and simmer over a medium-low heat for 25 minutes or until pumpkin nearly tender and chicken cooked. Add beans and cook over a medium heat for 5 minutes until just tender. Add tomatoes, chestnuts and coconut milk and cook for 3 more minutes or until hot. Serve scattered with coriander.

Serving suggestions

Small serving of brown rice. My family and I enjoy this recipe, we love the water chestnuts, adds something different. Tina