2019-11-01 Diabetic Living Australia

625ml (21/2 cups) salt-reduced
vegetable stock or
gluten-free stock
1 lime, juiced

1 Heat oil in a large saucepan
over medium heat. Add curry
paste and cook, stirring often,
for 2 minutes or until aromatic.
Add onion and cook, stirring
occasionally, for 10 minutes,
or until onion is very soft.
2 Add coriander stalks, grated
ginger, garlic and half chilli
to pan. Cook, stirring, for
2 minutes. Add pumpkin, water
and stock. Cover and bring to a
simmer. Reduce heat to medium-
low and cook, partially covered,
for 30 minutes or until pumpkin
is very tender. Stir in lime juice.
3 Use an electric hand mixer
to blend soup in pan until
completely smooth. Divide
soup between serving bowls.
Top with coriander leaves
and remaining chilli to serve.

COOK’S TIP
Check the ingredients
of the red curry
paste, as some
brands will
contain dried
shrimp. If you
use one that
doesn’t, this
recipe is
vegetarian.

CHICKEN SATAY

NOODLE SALAD

PREP TIME: 15 MINS

COOK TIME: 40 MINS

SERVES 4 (AS A LIGHT MEAL)

2 skin-on chicken thighs on the

bone (see Health Tip)

Freshly ground black pepper

50g dried rice noodles

1 /2 small red cabbage,

finely shredded

2 carrots, coarsely grated

½ red onion, thinly sliced

1 small bunch mint,

leaves shredded

40g roasted unsalted peanuts,

roughly chopped

Dressing

1 Tbsp no-added-salt-and-sugar

crunchy peanut butter

11 /2 Tbsp boiling water

Thai red curry pumpkin soup Chicken satay noodle salad

1 /2 red chilli, finely chopped

3cm piece ginger, grated

½ clove garlic, crushed

2 small limes, 1 zested and

2 juiced

1 Preheat oven to 200°C (fan-

forced). Line a baking tray with

baking paper. Place chicken on

tray and season with pepper.

Roast for 40 minutes or until skin

is really crisp and meat is tender.

Transfer chicken to a plate lined

with paper towelling. Set aside

to rest for 10 minutes. Remove

meat from bones and shred flesh.

2 Meanwhile, cook rice noodles

following pack instructions, then

rinse really well with cold water

and drain thoroughly.

3 To make salad dressing,

put peanut butter and water in a

large bowl. Whisk until combined.

Add chilli, ginger, garlic, lime zest

and juice. Whisk well.

4 Add cabbage, carrots, onion,

mint and noodles to dressing.

Toss well to combine. Divide

salad between serving plates. Top

with crispy chicken and peanuts.

HEALTH TIP

To reduce the fat content of this

recipe, try using skinless chicken

breast. Adjust roasting time

to 15-20 minutes. ■

Lunch can

be so much

more than

a dry old

sandwich

and an

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