Thai green chicken curry
Bring some Thai cusine into your kitchen with this delicious green curry. It cooks in just 30 minutes, and is mild enough for the whole family to enjoy.
Prep time: 15 minutes
Cook time: 30 minutes
SmartPoints: 7 per serving, 34 per recipe
calorie controlled cooking spray
6 shallots, peeled and sliced
2 garlic cloves, crushed
500g skinless chicken breast, cut into chunks
5 lemon grass stems, very finely chopped or 2 tsp prepared lemongrass
2 teaspoons root ginger or 2 tsp prepared fresh ginger
400ml Amoy reduced fat coconut milk
1 vegetable stock cube, dissolved in 150ml hot water
4 teaspoons mild Thai green curry paste
2 tablespoons Thai fish sauce
2 tablespoons fresh coriander
salt and freshly ground black pepper
1 sprig fresh coriander, to garnish
- Heat a wok or large frying pan and mist with low fat cooking spray. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned.
- Add the lemongrass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or soy sauce and coriander. Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little.
- Season with salt and pepper, if needed and garnish with the fresh coriander sprig.