Thai-Style Green Curry
-
Prep Time
30 MINS
-
Cook Time
25 MINS
- KCals 311
- Carbs 18G
Ingredients
For the curry paste:
- 2 dried lemongrass stalks
- 2 green chillies, deseeded and chopped
- 3 cloves garlic, peeled and chopped
- 5 cm fresh ginger, peeled and roughly chopped
- 1/2 onion, peeled and chopped
- 10 g fresh coriander
- 1 tsp ground cumin
- 1 lime (zest only)
- 1 tbsp fish sauce
- 1/2 tsp freshly ground black pepper
For the curry:
- low-calorie cooking spray
- 650 g diced chicken breast
- 200 g mushrooms, quartered
- 200 g baby corn, chopped
- 100 g sugar snap peas, halved
- 2 carrots, peeled and cut into matchsticks
- 800ml coconut plant-based drink
- 4 dried lime leaves
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 chicken stock cubes
- 5 g fresh basil, chopped
- 5 g fresh coriander, chopped
- 1 tbsp cornflour
- 1 tbsp cold water
- salt and freshly ground black pepper, to taste
Instructions
To make the curry paste:
-
Put all the paste ingredients into a food processor and whizz to a thick paste, using a spatula to push the mixture down from time to time.
-
Transfer to a glass container, cover tightly (to stop it affecting other foods), and pop in the fridge. If you want to make the paste in advance, it's also freezer-friendly.
To make the curry:
-
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the chicken and fry for 5 minutes, until browned on all sides. Then remove the chicken to a plate.
-
Re-spray the pan and add the mushrooms. Fry for 5 minutes, until golden brown.
-
Add the carrot, coconut milk drink, lime leaves, fish sauce, rice vinegar, stock cubes, and 5 tbsp of the curry paste. In a small bowl, combine the cornflour with the water. Mix until smooth, then add to the pan.
-
Stir, bring to the boil, then lower the heat and simmer for 10 minutes, stirring every so often.
-
Return the chicken to the pan with the sugar snap peas, baby corn, and an additional tablespoon of the curry paste. Simmer for another 5-10 minutes, until the curry has thickened and chicken is cooked through, with no signs of pinkness. Add the coriander and basil, and season to taste with salt and pepper. Serve with your choice of accompaniment.