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.