½ tsp olive oil
2 tsp Five Tastes Thai Green Curry Paste
250g orange sweet potato, peeled, cut into chunks
200g eggplant, chopped
3 tsp cornflour or gluten-free cornflour
100ml TCC Light Coconut Milk
125ml (½ cup) water
1 sheet Pampas 25% Reduced Fat Puff Pastry or gluten-free puff pastry, thawed
250g skinless chicken breast fillet, trimmed of fat, chopped
150g broccoli, cut into small florets
2 tsp brown sugar
1 tsp fish sauce or gluten-free fish sauce
Juice of ½ lime
½ cup small basil leaves
Preheat oven to 200°C (fan-forced). Line an oven tray with baking paper.
2. Heat oil in a non-stick wok over a medium-high heat. Add curry paste, sweet potato and eggplant. Cook, tossing often, for 2 minutes. Add combined cornflour, coconut milk and water. Bring to a simmer over a medium heat. Reduce heat to medium-low and cook, covered, for 15 minutes or until sweet potato is almost tender.
3. Meanwhile, cut 2 x 11cm rounds out of the pastry sheet, discarding remaining pastry. Using a small, sharp knife, make a criss-cross pattern on pastry. Put pastry on prepared tray. Spray with cooking spray. Bake for 10-12 minutes or until golden brown. Set aside.
4. Add chicken and broccoli to curry mixture and stir well. Cook, uncovered, stirring occasionally, for a further 5-6 minutes or until chicken is cooked through. Remove pan from heat. Stir in sugar, fish sauce, lime juice and basil.
5. Divide curry between serving bowls. Top with pastry and serve.
Tip: For a veggie twist, replace the broccoli with beans and the eggplant with zucchini. Just add it when you add the chicken.
Nutrition Info Per Serve: 1863kJ, protein 37g, total fat 13.2g (sat. fat 6.2g), carbs 39g, fibre 10g, sodium 575mg. • Carb exchanges 2 2⁄3. • GI estimate low. • Gluten-free option.