Green Thai Chicken Curry

Serves 4
2.45 syns per person
Ingredients:
400g chicken breast, cut into 1 inch pieces (ff)
400ml tin of Blue Dragon Coconut Milk Light (3.5 syns per 100ml) use 200ml=7 syn
1tsp of salt
1tsp sweetener (s)
1tbsp fish sauce 0.4syn per tbsp.
2tbsp green Thai curry paste 1syn per tbsp.
2 tsp “Very Easy” lemongrass paste
Zest of 1 lime (ss)(sff)
Juice of 1 lime (ss)(sff)
1medium onion, finely sliced (s)(sff)
50g of fresh coriander, finely chopped
200g Jasmine rice or Sainsbury’s Thai Fragrant Rice (ff)
Method:
In a small blender, blend the onion & lemongrass paste & put to one side.
Heat a wok over a high heat and spay with Fry Light, add the green curry paste and the coconut milk, cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
Add the onion, fish sauce, lime zest, lime juice, salt and sweetener and cook for a further 2 minutes. Reduce the heat and simmer for 10 minutes. Add half of the chopped fresh coriander & mix into the sauce, continue simmering for a further 5 mins, decorate the dish with the remaining coriander.
Serve with the cooked rice.
Credit: Pete’s Recipe Book

[easy-social-share counters=0 style="button" hide_mobile="yes" point_type="simple"] [easy-social-share buttons="facebook,pinterest,whatsapp" counters=0 style="button" only_mobile="yes" point_type="simple"]
Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/bestslimmingworld.com/public_html/wp-content/themes/flex-mag-edit/single.php on line 230
Loading...

Most Popular

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 The Mag Theme. Theme by MVP Themes, powered by Wordpress.

To Top