Thai green curry
Prepare 10 minutes
Cook 20 minutes
1 tsp groundnut oil
2 tbsp green curry paste (recommend ‘Mae Ploy’)
1 large onion, finely sliced
2 garlic cloves, chopped
2 lemongrass, chopped
5cm peeled ginger, finely chopped
400g tin reduced fat coconut milk
400g chicken breast, cut into bitesize pieces
2 kaffir lime leaves or 2 strips of lime peel
Juice of 1 lime
150g green beans, trimmed and halved
Salt and pepper
Small bunch of basil leaves
Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre, and chop it finely.
Heat the oil in a wok or large frying pan until it is hot. Add the green curry paste and stir fry for 2 minutes, stirring continuously. Add the chicken and mix until it is coated with the paste.
Lower the heat to medium, and add the lemon grass, onion, garlic, ginger, and lime leaves stir fry for a few minutes until the onions start to soften.
Add coconut milk and lime juice and bring to the boil and simmer gently for 10 minutes until the chicken is cooked through. Add the beans and cook for a further 5 minutes. Season with salt and pepper.
Meanwhile cook the rice according to the pack instructions or cook in the microwave using a microwavable rice cooker.
Serve with 2 potions basmati rice 116g) and garnish with torn basil leaves.
Mairi’s tips: For a milder flavour, use 1 tbsp green curry paste. Make sure you have the extractor pan on when you are stir frying the green curry paste as it can make you cough.
Nutritional Analysis: Thai green curry and rice
|Per Portion||Energy (Kcals)||Carbs (g)||Protein (g)||Fat (g)|
|Food group||Starchy||Fruit & veg||Dairy||Meat/Fish||Fats||Extras|