Thai Green Chicken Curry

Serves 2
Ingredients:
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
Method
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

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