All the vitamins and minerals that zucchini, beans, spinach and peas bring, teamed with whole grain rice and the lean protein of the chicken make this a perfectly balanced dish will keep you fuller for longer.
- 1¼ cups black rice
- 1½ tbsp (30ml) red curry paste
- 1½ tbsp smooth peanut butter
- 3 tsp (15ml) coconut aminos (see Note)
- ½ tsp brown sugar
- 400g free-range skinless chicken breast, sliced in chunks
- 1 400ml can coconut milk
- 3 zucchini (courgettes), diced
- 1 cup green beans, topped and tailed
- 4 cups baby spinach leaves
- ¾ cup frozen peas
- fresh coriander leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rinse rice until water runs clear. Add rice to 2 ½ cups water, bring to boil, reduce heat and simmer for 25 minutes. Remove from heat, covered. Let stand for 10-15 minutes, then fluff rice with a fork before serving.
While rice is cooking, combine red curry paste, peanut butter, coconut aminos and brown sugar and mix well. Set aside.
Heat a heavy-based pan to medium-high heat and spray with oil. Add chicken and cook, stirring, for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.
Add zucchini and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach leaves and peas and cook another minute.
Serve curry with rice, topped with coriander leaves.