Thai Chicken and Cashew Yellow Curry

A spicy dinner recipe fond in “Healthy Recipes with Dairy Food”
a free E-book published by Dairy Australia

Thai Chicken and Cashew Yellow Curry

Serves 4

cooking oil spray
2 cloves garlic, crushed
2 teaspoons finely grated ginger
3 coriander roots, well washed and finely chopped
2 teaspoons Thai yellow curry paste
300 g [10,5 oz] chicken breast fillet,
cut into 1½cm [3/5 inch] pieces
300 g [10,5 oz] pumpkin, cut into 2 cm [4/5 inch] cubes
125 g [4,4 oz] green beans, trimmed and halved
4 ripe tomatoes, chopped
1 cup reduced fat natural yogurt
1 cup bean shoots
¼ cup fresh coriander leaves
2 tablespoons raw cashews, toasted and chopped
2 cups cooked basmati rice, for serving


[1] Lightly spray a deep non-stick frypan or wok with oil and place over medium heat. Cook the garlic, ginger, coriander root and paste for 1-2 minutes or until fragrant. Stir in the chicken, pumpkin, beans and tomatoes, bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until the chicken and pumpkin are cooked.

[2] Remove curry from heat and stir through yogurt.

[3] Serve curry topped with bean shoots, coriander leaves and cashews and accompanied by rice.