A curry that’s on the table in 30 minutes? And it’s low in fat, too? Ditch the greasy takeaway and choose this healthy, fragrant Thai red curry for dinner tonight. Don’t want the veggie version? Throw in a handful of prawns, leftover roast chicken or free-range pork strips right at the end.
Ingredients – serves 4
2 Tbsp canola oil
1 small onion, chopped
3-5 Tbsp Thai red curry paste (we like Christine Manfield’s own curry paste or make your own here)
3/4 cup red capsicum, chopped
3/4 cup yellow capsicum, chopped
2 C vegetable stock
100g green beans, cut into 5cm pieces
1 can chickpeas, rinsed and drained
1 cup Plain 0% Chobani Greek Yogurt
Salt and freshly ground pepper
1. Heat the oil in pan. Add onion and capsicum and sauté until soft, approximately 3 to 5 minutes.
2. Stir in the curry paste and coat vegetables. Add the stock, green beans, and chickpeas and stir to combine.
3. Simmer for 20 minutes. Remove the heat and stir in Chobani. Add salt and pepper to taste.
Vegetable curry? Seafood curry? Meat curry? What’s your favourite curry recipe?