SW recipe: Thai green chicken & courgette curry

Ready in about 35 minutes


4 medium courgettes,

2 roughly chopped,

2 halved and sliced

2 onions, 1 roughly chopped,1 diced

200g frozen peas

2 level tbsp Thai green curry paste

3cm piece fresh root ginger, peeled and roughly chopped

Low calorie cooking spray

4 skinless and boneless chicken breasts, cut into bite-size chunks

800ml chicken stock

1 level tbsp cornflour mixed with 2 tbsp water

200g green beans, halved

300g dried jasmine or basmati rice

Lime wedges, to serve


1 Put the roughly chopped courgettes. roughly chopped onion, 50g peas, curry paste and ginger into a food processor or blender and whizz into a paste.

2 Spray a deep, non-stick frying pan or shallow, flameproof casserole dish with low-calorie cooking spray and place over a medium high heat. Brown the chicken, then transfer to a plate. Add the diced onion to the frying pan with a mug of water and fry for 5 minutes. or until softened.

3 Stir in the paste, stock and cornflour mixture, then bring to a simmer. Return the chicken to the pan and simmer gently for 5 minutes. Add the sliced courgettes, remaining peas and green beans, then simmer for a further S minutes, or until the beans and chicken are cooked through and the sauce has thickened. Meanwhile, cook the rice according to the pack instructions.

4 Divide the curry and rice between 4 bowls and serve with lime wedges for squeezing over.


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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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