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.
Calorie controlled cooking spray
6 medium, peeled and sliced
2 clove(s), crushed
Chicken breast, skinless, raw
500 g, cut into chunks
Lemon Grass Stems
5 stem, very finely chopped, or 2 tsp prepared lemongrass
2 teaspoon(s), or 2 tsp prepared ‘fresh’ ginger
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Vegetable stock cube(s)
1 cube(s), dissolved in 150ml hot water
4 teaspoon(s), Thai green curry paste, mild
Thai Fish Sauce
1 sprig(s), 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 to taste.