Thai green chicken curry

Woman (UK) - - Lose Weight, Feel Great! -

Serves: 2 Prep: 10 mins Cook: 20 mins Calo­ries Per Serv­ing: 600

add 3 finely sliced spring onions, 1 crushed gar­lic clove and 2cm grated gin­ger root to a pan, with 1tbsp sun­flower oil. cook for a few mins over a medium-high heat.

2 Turn the heat down and add 1tbsp Thai green curry paste. cook for 2 mins, then add 400ml re­duced-fat co­conut milk and a good dash of soy sauce.

3 Bring to a gen­tle boil, add 300g chicken mini fil­lets (sliced into bite-sized pieces) and sim­mer gen­tly for 10 mins un­til cooked.

4 next, blanch 150g green beans (halved) for 3-4 mins in boil­ing wa­ter un­til cooked. add 150g mange tout for the last minute of cook­ing time. Drain and add to the chicken with a squeeze of lime. mix well.

5 mi­crowave a 250g bag of mi­crowav­able whole­meal bas­mati rice as per in­struc­tions. Serve with curry.

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