Thai Green Chicken Curry

This warming curry is the perfect fakeaway for you to eat tonight!

Skill Level:

Easy

Servings:

4

UNISLIM
0.5
  • 240g Basmati rice (raw weight)
  • Low-cal spray oil
  • 4 skinned chicken breast fillets, cut into chunks
  • 1 tbsp green Thai curry paste
  • 1 stick lemongrass, thinly sliced
  • 2 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tsp nam pla (fish sauce)
  • 100ml reduced-fat coconut milk
  • 60g mangetout, trimmed
  • 60g thin green beans, trimmed
  • Juice of 1 lime
  • 1 tbsp fresh coriander, chopped
  • 60g red chilli, chopped

Cook the rice according to the instructions on the packet.

Meanwhile, lightly spray a wok or deep frying pan with low-cal spray oil. Place over a medium heat and add the chicken. Stir-fry for 2-3 minutes until golden brown.

Stir in the curry paste and cook for 1 minute. Add the lemongrass, garlic and lime leaves and stir-fry for 1 minute.

Add the nam pla, coconut milk, mangetout and green beans. Simmer gently for 10 minutes, until the chicken is cooked through and the vegetables are just tender but still a bit crisp.

Stir in the lime juice and coriander and serve with the boiled rice.

If you liked this recipe then you should try our Chicken Curry in a Hurry.

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