Thursday, 27 October 2016

Thai green chicken curry (Slimming World friendly)

I LOVE Thai green curry (or is it green thai curry? I can never remember) but the usual recipes are not slimming world friendly the coconut milk and curry paste make it too high in syns usually but this version gives you all the delicious flavours but is much lower in fat and syns.

The coconut milk I use is a lower fat version and as the recipe only call for 100ml and the can is 400ml I freeze the rest in 100ml portions in small plastic containers so its pretty economical too.

Unfortunately you can't make this veggie as there is fish sauce in the curry paste but I always add loads of veg to this recipe this version uses green beans, spinach, water chestnuts and bamboo shoots  but you can add any other veg you fancy (and leave out any you don't!)  beansprouts, mushrooms whatever you like.

The sauce is supposed to be like a broth so don't panic if you think its supposed to be thick the lightness of the sauce makes it even more tasty to serve over rice as its absorbs all the flavours.


Thai Green Curry


8 chicken thighs (skinned, boned and trimmed of fat) cut into small pieces
100ml low fat coconut milk
2 tbsp thai green  curry paste
2 tbsp soy sauce
400ml chicken stock (from a cube is fine)
pack of fine green beans (trimmed and cut into pieces) 
can of beansprouts (drained)
can of water chestnuts (sliced and drained)
1/2 bag of washed spinach.
fresh coriander leaves (chopped)




Place chicken in a wok or large deep frying pan and stir fry over a medium heat until browned then add the curry paste and stir fry for a few more minutes.


Add the stock, coconut milk, soy sauce and green beans and simmer for 20 minutes and then add the water chestnuts and bamboo shoots and simmer for another five minutes, Finally add the spinach and stir in until wilted.


Sprinkle the chopped coriander on each bowl before serving.


Serves 4 at 2 syns per portion



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