thai green chicken curry
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54g/1lb boneless, skinless chicken
2 cloves garlic
2 shallots
2.5cm/1in piece root ginger
1 green chilli
1 tsp coriander seeds
1 tsp salt
1 lime
2 x 14g/0.5oz packs fresh coriander
2 level tsp cornflour
28g/1oz block creamed coconut
113g/4oz fresh pineapple
1 small green pepper
1 small red chilli (optional)
coriander sprig to garnish
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1. Cut the chicken 2.5cm/1in cubes and place in a bowl.
2. Peel the garlic, shallots and ginger. Halve and de-seed the chilli and lightly crush the coriander seeds. Place all these ingredients in a food processor or blender and add the salt.
3. Finely grate the lime rind, extract the juice and add to the garlic mixture along with one pack of fresh coriander. Process to form a smooth paste and then stir into the chicken along with the cornflour. Mix well.
4. Grate the coconut into a shallow pan and pour over 284ml/0.5pt water. Bring to the boil, stirring until dissolved. Add the chicken, mix well, bring back to the boil, cover and simmer for 15 minutes or until the chicken is cooked through.
5. Meanwhile, finely chop the pineapple and place in a small bowl. Halve, de-seed and finely chop the pepper and chilli, if using, and finely chop the remaining fresh coriander. Mix the pepper, chilli and coriander into the pineapple and chill until required.
6. Serve the chicken garnished with a sprig of fresh coriander, accompanied with the pineapple relish and green vegetables.
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3 Syns on Green choice
Add 6 Syns if not using chicken as a Healthy Extra
3 Syns on Original choice
3 Syns on Extra Easy
Serves 4
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