Home Recipes Chicken Recipes Light And Easy Green Chicken Curry Recipe

Light And Easy Green Chicken Curry Recipe

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Low cal
High protein

281 calories  11g fat (8g sat) 7g carbs

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Prep time 5 mins
Cooking time 10-15 mins
Serves 4

YOU WILL NEED
»  3tbsp Vietnamese or Thai green curry paste
»  8 skinless boned chicken thighs, or 4 chicken breasts, cut into chunks
»  1 red pepper, deseeded and cut into 4cm chunks
»  6 spring onions, trimmed and cut into 4cm pieces
»  sea salt
»  400ml can light coconut milk
»  125ml hot chicken stock
»  250g prepared mixed vegetables, such as green beans, sugar snap peas or asparagus, cut into chunks
»  20 Thai basil leaves
»  2 heaped tbsp chopped coriander leaves
»  1-2tbsp fish sauce
»  generous squeeze of lime juice
»  Thai jasmine rice, to serve

WHAT TO DO
1 Stir-fry the paste over a gentle heat for 3–4 mins. Add the chicken, pepper, spring onions and a pinch of salt, and fry for 5 mins. Add half the coconut milk and simmer for 5–6 mins, then add the remainder with the stock, and simmer for 3–4 mins more.

2 Add the vegetables and cook for 1-2 mins. Add most of the basil and coriander, along with the fish sauce and lime juice to taste. Sprinkle over the rest of the herbs. Serve with the rice.

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