Thai green chicken curry
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 teaspoons, 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 teaspoons, 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.