Tony Ferguson

Make healthy eating enjoyable with Tony Ferguson’s
delicious recipes. All our recipes serve four, are easy
to make with everyday ingredients and can be used
with your Tony Ferguson meal plan.

Creamy Coconut Curry

Creamy Coconut Curry



1 tablespoon extra virgin olive oil
1 small onion, slice thinly
1 clove garlic, crushed
4 x 120g chicken breast, skin and bones removed (females)
4 x 220g chicken breast, skin and bones removed (males)
1 teaspoon curry powder
2 tablespoons ricotta cheese
¼ cup of coconut milk
2 cups salt reduced chicken stock
100g green beans, trimmed and halved
100g mange touts, trimmed and halved
1 red pepper, seeded and thinly sliced
½ cup fresh coriander, roughly chopped
1 cup bean sprouts


  1. Heat oil in a wok on high heat. Add half the onion, garlic and half the chicken. Stir fry for 2-3 minutes until browned. Remove from wok and repeat with remaining chicken.
  2. To the empty wok add the curry powder, ricotta, coconut milk and stock. Stir together and bring to the boil. Reduce the heat and simmer until sauce thickens, about 10 minutes.
  3. Return the chicken mixture to the wok and add the beans, snow peas and pepper. Simmer for 4-5 minutes until the chicken is cooked through.
  4. Remove from heat and stir in coriander and bean sprouts.

Serving suggestion: Serve on its own or on a bed of cauliflower rice (according to the recipe), topped with extra bean sprouts and coriander.

Energy 1090.2kJ
Protein 27.2g
Fat 10.5g
Glycaemic carbohydrate 9.1g
of which is sugar 7.1g
Fibre 3.2g