Saturday, January 28, 2017

Green Thai Chicken Curry

 s=speed weight loss
ss=super speed weight loss
ff= free foods
sff= super free food

Serves 4

2.45 syns per person


  • 400g chicken breast, cut into 1 inch pieces (ff)
  • 400ml tin of Blue Dragon Coconut Milk Light (3.5 syns per 100ml) use 200ml=7 syn
  • 1tsp of salt
  • 1tsp sweetener (s)
  • 1tbsp fish sauce 0.4syn per tbsp.
  • 2tbsp green Thai curry paste 1syn per tbsp.
  • 2 tsp “Very Easy” lemongrass paste
  • Zest of 1 lime (ss)(sff)
  • Juice of 1 lime (ss)(sff)
  • 1medium onion, finely sliced (s)(sff)
  • 50g of fresh coriander, finely chopped
  • 200g Jasmine rice or Sainsbury’s Thai Fragrant Rice (ff)


In a small blender, blend the onion & lemongrass paste & put to one side.

Heat a wok over a high heat and spay with Fry Light, add the green curry paste and the coconut milk, cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.

Add the onion, fish sauce, lime zest, lime juice, salt and sweetener and cook for a further 2 minutes. Reduce the heat and simmer for 10 minutes. Add half of the chopped fresh coriander & mix into the sauce, continue simmering for a further 5 mins, decorate the dish with the remaining coriander.

Serve with the cooked rice.



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