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Thai Green Chicken Curry 1.5 Syns Per Serving

S: 9st11.5lb C: 8st12lb G: 8st10lb BMI: 22.7 Loss: 0st13.5lb(9.82%)
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Thai Green Chicken Curry

It was absolutely beautiful. I've never made a Thai curry before & this was so easy to make & tasted fantastic.

Serves 4
1.5 syns per serving

2 level tbsp of Thai green curry paste (2 syns)
8 skinless/boneless chicken thighs cut into chunks (I used chicken breast)
600ml boiling chicken stock
100ml light coconut milk (4 syns)
400 frozen mixed vegetables
2 tbsp light soy sauce
Salt & pepper
Small handful of coriander

Spray a large wok or frying pan with Frylight & place over a medium-high het. Add the curry paste & the chicken & stir fry for 2-3 minutes. Add the stock & the coconut light milk & bring to the boil.
Reduce the heat, cover & simmer for 10 minutes or until the chicken is cooked through.
Add the vegetables to the wok, bring bck to a simmer & cook for 6-8 minutes or until tender. Remove from the heat stir in the soy sauce & seasoning.
Ladle the curry into bowls & scatter over the coriander. Delicious served with rice.
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