Thai Green Chicken Curry

Serves 2
Zest of 1 lime (s)
Juice of 1 lime (s)
1medium onion, finely sliced (s)
1tsp sweetener (s)
1tbsp fish sauce (0.4syn per tbsp.)
2 Green chillies, deseeded & finely chopped (s)
100g Jasmine rice or Sainsbury’s Thai Fragrant Rice
200g chicken breast, cut into 1 inch pieces (p)
400ml tin of Blue Dragon Coconut Milk Light, use only 200mL (14.5 syns per tin/4=3.625 syn per person)
Sharwoods Thai green curry paste (2 syns per packet/2=1 syn per person)
Handful of fresh coriander, finely chopped
Heat up a frying pan sprayed with frylight, add the curry paste, cook for 1 minute, add the chicken, mix well, cook for 3 mins then add the onion, chillies, fish sauce, lime zest, lime juice & season.
In a saucepan with the rice in, add 3 cupful’s of water, bring to the boil then reduce the heat slightly, cook until the water has been absorbed, drain & wash the rice under hot water to remove the starch, place the sieve back on the saucepan, cover & allow to steam for a few minutes until all liquid has been used.
Cook for a few minutes then add the coconut milk, bring to the boil then reduce the heat to a simmer, cook for 15 mins until the chicken is cooked, add ½ the coriander then leave to stand for 1 minute.
Plate up the rice in a warmed bowl & add the chicken. Sprinkle with remaining coriander leaves
Credit: Pete’s Recipe Book

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