Unislim Recipes

Thai Green Chicken Curry

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.

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