Healthy Thai Green Curry
This healthy Thai green curry that is quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Mains
- Cuisine: Asian
- 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 lemongrass 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 lemongrass, 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.
Serve with basmati rice and garnish with torn basil leaves.
- Calories: 247Kcals
- Sugar: 5.8g
- Fat: 9.6g
- Saturated Fat: 6.6g
- Carbohydrates: 10g
- Fiber: 3.1g
- Protein: 27g