Home » Recipes » Thai Green Chicken Curry

Unislim Recipes

Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Yield: 4
Ingredients: 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

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

Level	Easy
Serves	4
Bites	0.5

Ingredients

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

Method

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.