Speedy Thai green chicken curry
12
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Traditional Thai dishes use full-fat coconut milk and stir-fried noodles. Put this lighter and equally tasty curry on the table - and in 20 minutes!
Ingredients
Easy Cook White Rice, dry
100 g
Curry paste
40 g, Thai green
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Chicken stock cube(s)
¼ cube(s), make up to 75ml with hot water
Cooked mixed vegetables
200 g, cut into bite-sized pieces
Chicken breast, skinless, raw
200 g, sliced 1cm thick
Lime
½ medium, juice of half, plus wedges for serving
Thai Fish Sauce
½ teaspoon(s), optional
Coriander, fresh
6 tablespoon(s), optional
Chilli, green or red
1 individual, optional
Instructions
1
Cook the rice according to pack instructions.
2
Meanwhile, heat a wok and add the curry paste. Cook stirring for 1 minute, then mix in the coconut milk and stock.
3
Bring to the boil and add the vegetables. Cook, stirring for 1 minute, then add the chicken. Cook, stirring for 7-8 minutes or until the chicken is cooked through and the veg is tender. Add a squeeze of lime and fish sauce, to taste.
4
Serve with the rice and a lime wedge, sprinked with coriander and chilli, if using.
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