After the success of our 1 Syn Satay recipe, we thought we’d try and come up with a super Syn free Thai Green Curry.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Thai green curry usually contains a lot of coconut milk, which really makes the suns add up (sadly!). We used to cook with it a lot in our pre Slimming World days, and it’s probably one of the reasons why we piled on so much weight.
This Syn free Thai green curry is a little bit of a faff as you need to make the paste, then make the curry. It is worth it though!
You could make the paste up days in advance and freeze it into an ice cube tray, then just add it to what ever you like. It makes a fantastic base to a soup, full of flavour with a bit of heat!
The Alpo coconut drink that we use in this is 1 syn/100ml – and you can use 600ml of it for your HEA.
So with that in mind you can either Syn it at 2 syns a portion or a 1/3 of your HEA allowance.
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Thai curries by tradition are quite runny, so don’t be too worried if it finishes up quite runny. We do like to thicken ours, and we do so by using something called Xanthan Gum.
Xanthan gum is syn free, gluten free and thickens pretty much anything. See the recipe below of how to thicken it using Xanthan gum.
Put all the paste ingredients into a food processor and whiz to a thick paste, pushing the mixture down from time to time with a spatula
Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
You can make this up in advance and freeze it
To make the Curry
Cut the chicken into chunks
Mist pan with frylight , when hot and sizzling, add the chicken and let it colour on all sides
Remove the cooked chicken chunks from the pan. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more Frylight if needed
Pour in the Alpo coconut, the rest of the curry ingredients and 4 heaped tablespoons of the paste
Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time
Return the chicken to the pan with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through
Thicken if you don't like it too runny, and serve
To thicken the Curry - Optional
Place 200ml of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!
Return the thickened sauce to the pan and stir will - it will thicken the curry!
If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!
This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.
Syn values given are correct at time of writing but may not always be accurate.
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