4 skinless chicken breast fillets, trimmed of fat and cubed*
230g can bamboo shoots, rinsed and drained
300g snake beans or green beans, chopped
300g broccoli, separated into florets
1 straw of spinach
1 tbs fish sauce
1 tbs brown sugar
2 tbs Thai basil, torn
Preparation Time: 45 minutes
Serves: 4
Nutritional Information (Per Serving)
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
300.6
7.3
38.5
12.5
Simple Tips from Nestlé
Good to Know - Lean chicken (removing visible fat) is healthier as it helps to cut down extra calories.
Good to remember - Minimizing the unhealthy intake of fat helps to maintain healthy blood cholesterol for a healthy heart.
Method
To make the jasmine rice, put the rice, lemon grass and 4 cups of water in a pot, bring to the boil and cook over a high heat until steam holes appear in the top of the rice. Reduce the heat to low, cover and cook over a low heat for 10 minutes or until all the liquid is absorbed and the rice is tender.
Meanwhile, put the coconut milk, stock, green curry paste and kaffir lime leaves in a wok or large pot and bring to the boil. Cook over a high heat until the sauce starts to thicken slightly. Add the pumpkin and simmer for 10 minutes or until it starts to soften.
Add the chicken and bamboo shoots, reduce the heat and simmer for 10 minutes or until the chicken is tender. Add the beans, broccoli, fish sauce and palm sugar and cook uncovered until the vegetables are soft.
Remove from the heat and stir through half the basil leaves.
Transfer rice to bowls, spoon over curry and scatter with remaining basil leaves.
