WHAT YOU'LL NEED
- 2 teaspoons sunflower oil
- 400 g skinless chicken thigh, trimmed of fat and diced
- 1 tablespoon mild curry paste
- 1 pack Continental Rice Chicken Rice - Value Pack
- 1 2/3 cups (415mL) hot water
- 2 cups green beans, sliced
- 2 tablespoons toasted unsalted cashews
- ½ cup coriander leaves
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
508kcal
Energy (kJ)
2115kJ
Protein (g)
30.7g
Carbohydrate incl. fibre (g)
63.5g
Carbohydrate excl. fibre (g)
56.6g
Sugar (g)
8.2g
Fibre (g)
6.9g
Fat (g)
15.9g
Saturated fat (g)
2.7g
Unsaturated fat (g)
10.1g
Monounsaturated fat (g)
6.4g
Polyunsaturated fat (g)
3.0g
Trans fat (g)
0.0g
Cholesterol (mg)
96mg
Sodium (mg)
694mg
Salt (g)
1.73g
Vitamin A (IU)
3426IU
Vitamin C (mg)
27.5mg
Calcium (mg)
96mg
Iron (mg)
3.83mg
Total
1525kcal
6346kJ
92.0g
190.5g
169.9g
24.6g
20.7g
47.7g
8.1g
30.4g
19.3g
9.0g
0.0g
287mg
2081mg
5.20g
10278IU
82.6mg
288mg
11.49mg
Let's Get Cooking
- 1 Heat oil in a large saucepan or frying pan, add chicken and curry paste and brown.
- 2 Add Rice, water and beans and bring to the boil. Cover and simmer gently for 10 minutes. Stir, re-cover and stand for 2 minutes.
- 3 Stir through cashews and coriander.