SW recipe: Skinny Thai Green Curry

Ingredients: 2 syn per serving

Chicken Curry:

10 sprays fry-light or other one-cal-per-spray oil
3 chicken breasts – cut into bite-size chunks
1 bunch of broccoli – broken into small florets
4 tbsp homemade skinny Thai Curry Paste
120 ml chicken or vegetable stock – (use bouillon for gluten free)
200 ml light coconut milk
Small handful mangetout/snowpeas – roughly chopped
1 tsp cornflour cornstarch mixed with 1 tbsp cold water

To Serve:

Boiled rice
Lime wedges
Small bunch of coriander, cilantro – roughly torn

INSTRUCTIONS:

Heat a large frying pan and spray in the oil, add the chicken and fry for 5-6 minutes until nearly cooked through. Add the broccoli and fry for a further minute, then add the curry paste. Cook for 1 minute or two until the paste starts to release its fragrance, then add in the stock. Bring to a gentle bubble and allow to simmer for 2-3 minutes.
Stir in the coconut milk and mangetout and heat it through (but don’t let it come to the boil or the sauce may split).
Serve as is, or if you like it a little thicker you can stir in the cornflour and water mixture.
Serve over rice topped with lime wedges and fresh coriander.

 

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