recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 33

PHOTOGRAPHY

SCOTT HAWKINS, RODNEY MACUJA & ROB SHAW

MONDAY ........................................... $13.80

Green Chicken Curry

TUESDAY .......................................... $13.80

Creamy Pasta with Bacon

WEDNESDAY..................................$14.00

Mediterranean Salad

THURSDAY ........................................ $14.00

Warm Paprika Chicken Salad

FRIDAY .................................................. $13.80

Brazilian-style Beef

★★★★★★★★★★★★★★★★

TOTAL $69.40

★★★★★★★★★★★★★★★★

SAVING YOU MONEY @ THE CHECKOUT

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

BUDGET MEAL

PLANNER

WEEK 1

weekday cooking weekday cooking weekday cooking weekday cooking

All recipes in this week’s planner are on the

table in 30 minutes or less, feature nutrition

counts and cost from just $3.30 a serve

Green Chicken Curry

SERVES 4 PREP 10 minutes COOK

15 minutes NUTRITION 2034kJ; 21g fat

(12g sat); 17g protein; 32g carbohydrates;

8g fibre a serve COST $3.45 a serve

1 tablespoon vegetable or peanut oil

50g packet green curry paste

500g chicken mince

400ml can reduced-fat coconut milk

½ cup boiling water

2 large chicken stock cubes

2 kaffir lime leaves, shredded

2 finger eggplants, chopped

1 zucchini, cut into matchsticks

1 tomato, finely chopped

1½ tablespoons fish sauce

1 lime, juiced

1 tablespoon brown sugar

2 tablespoons coriander leaves

1 fresh long red chilli, thinly sliced

3 cups cooked long-grain, to serve

1 Heat a wok or large frying pan over

moderate heat. Add oil; swirl to coat

surface. Add curry paste; stir-fry for

30 seconds or until fragrant. Add mince;

stir-fry, breaking up lumps, for 4 minutes

or until browned.

2 Add coconut milk, the boiling water,

crumbled stock cubes and lime leaves;

cook and stir for 5 minutes or until the

sauce reduces. Add the eggplant and

zucchini; simmer for 3 minutes or until

eggplant is tender.

3 Add tomato, juice and sugar; cook and

stir for 2 minutes or until heated. Sprinkle

with coriander and chilli. Serve with rice.

MONDAY

APRIL 2017 recipes+ 33