SW recipe: Thai Green Chicken Curry


Low Calorie Cooking Spray
2 Medium Onion
300ml Chicken Stock
4 Chicken Breast
225g Bamboo Shoots
100g Fat Free Greek Yogurt
15g Coriander
3 Stalks Prepared Lemon Grass
4 Peeled & Chopped Shallots
2 tsp Coriander
3 Peeled & Crushed Garlic Cloves
25g Root Ginger
2 Small Red Chillies
2 Small Green Chillies
1 wedges Lime
1 Fresh Bunch Pre-pared Coriander
280g Rice


You will need a food processor or a blender for this first stage. So pop all the ingredients in for the Green curry paste and blitz away until smooth. Pop this to one side for later.

Get a large non-stick frying pan and give it a fine coating of low calorie cooking spray, and place on a medium heat. Add into the pan the onions and just gently fry off for approximately 5 minutes, just add a little water if they start to stick to the pan. Turn the heat up but only by a fraction! Add in the paste which you have already prepared.

After the curry paste has had a minute in the pan add the chicken stock and bring it to the boil.
Whilst the chicken stock is coming to the boil, get yourself a pan pop in some water for your rice and start to bring it to the boil, leave simmering until chicken curry is finished. Giving it the occasional stir so that it doesn’t stick to the bottom.

Stir in the chicken and allow to simmer for 8 minutes.Add in the bamboo shoots for a further 10 minutes, or until the chicken has cooked all the way through. Giving it the occasional stir.

Take the chicken curry off the heat and let it stand for a couple of minutes, then stir in the coriander, yogurt and light soy sauce.
Drain and rinse your rice under hot water and drain again. plate up your rice add your Thai Green Chicken Curry serve with wedges of lime.

Credits: slimmingtoday.co.uk

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