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Photo of Thai green chicken curry by WW

Thai green chicken curry

7
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Shallots

6 medium, peeled and sliced

Garlic

2 clove(s), crushed

Chicken breast, skinless, raw

500 g, cut into chunks

Lemon grass stems

5 individual, very finely chopped, or 2 tsp prepared lemongrass

Root Ginger

2 teaspoon(s), or 2 tsp prepared ‘fresh’ ginger

Reduced fat coconut milk, tinned (7.7% Fat)

400 ml

Vegetable stock cube

1 cube(s), dissolved in 150ml hot water

Curry paste

4 teaspoon(s), Thai green curry paste, mild

Thai Fish Sauce

2 tablespoon(s)

Coriander, fresh

2 tablespoon(s)

Salt

1 teaspoon(s)

Black pepper

1 teaspoon(s)

Coriander, fresh

1 sprig(s), to garnish

Instructions

  1. 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.
  2. 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.
  3. Season to taste.

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