GymClassHero
Silver Member
Right guys and gals, i've just made a delicious Thai Chicken curry, completley off the cuff for only 2 1/2 syns per person (served 2)
I used:
2 inch piece of root ginger
3 cloves of garlic
3 sticks of lemongrass
4 shallots
3 kaffir lime leaves
3 bird eye green chillies
2 tbsp dark soy sauce
1 tbsp rice wine vinegar
1 tbsp fish sauce (nam pla)
2 tbsp splenda
100ml fat free natural yogurt
100ml light coconut milk (5 SYNS)
1/4 pint of stock made with chicken bovril
Fry Light
2 Chicken Breasts
To serve:
Vegetable stir fry with cabbage, mange tout, bns, carrot, peppers, mushrooms, beansprouts.
1.Cut the chicken breasts into pieces and brown off in a wok with the fry light
2.Roughly chop the lemongrass and ginger into chunks and put in a blender with the cloves of garlic, shallots, bird eye green chillies, soy sauce, rice wine vinegar, fish sauce and splenda and blend until it forms a paste
3. Once the chicken has browned off, transfer to a suitable pan and sizzle in the curry paste on a high heat for 5 minutes whilst stirring
4. Add to coconut milk and yougurt and kaffir lime leaves and keep stirring on a medium heat for 5 minutes.
5. Add the stock, reduce the heat, cover and simmer for 30 minutes.
6. Serve with stir fried vegetables
You could do this on green and use your chicken as your healthy extra and then serve with rice or noodles if you prefer.
I used:
2 inch piece of root ginger
3 cloves of garlic
3 sticks of lemongrass
4 shallots
3 kaffir lime leaves
3 bird eye green chillies
2 tbsp dark soy sauce
1 tbsp rice wine vinegar
1 tbsp fish sauce (nam pla)
2 tbsp splenda
100ml fat free natural yogurt
100ml light coconut milk (5 SYNS)
1/4 pint of stock made with chicken bovril
Fry Light
2 Chicken Breasts
To serve:
Vegetable stir fry with cabbage, mange tout, bns, carrot, peppers, mushrooms, beansprouts.
1.Cut the chicken breasts into pieces and brown off in a wok with the fry light
2.Roughly chop the lemongrass and ginger into chunks and put in a blender with the cloves of garlic, shallots, bird eye green chillies, soy sauce, rice wine vinegar, fish sauce and splenda and blend until it forms a paste
3. Once the chicken has browned off, transfer to a suitable pan and sizzle in the curry paste on a high heat for 5 minutes whilst stirring
4. Add to coconut milk and yougurt and kaffir lime leaves and keep stirring on a medium heat for 5 minutes.
5. Add the stock, reduce the heat, cover and simmer for 30 minutes.
6. Serve with stir fried vegetables
You could do this on green and use your chicken as your healthy extra and then serve with rice or noodles if you prefer.