1 spray(s) Cooking Spray, Calorie Controlled
6 medium Shallots, peeled and sliced
2 clove(s) Garlic, crushed
500 g Chicken, Breast, Skinless, Raw, cut into chunks
5 stem Lemon Grass Stems, very finely chopped (or 2 teaspoon prepared lemongrass)
2 teaspoons (grated) Ginger, Root, (or 2 teaspoon prepared 'fresh' ginger)
400 ml Coconut Milk, Canned
1 cube(s) Stock Cube, Vegetable, dissolved in 150 ml (1/4 pint) hot water
4 teaspoons Curry Paste, all types, Thai Green Curry Paste, Mild
2 tablespoons Thai Fish Sauce
2 tablespoons Coriander, Fresh
1 teaspoons Salt
1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
1 sprig(s) Coriander, Fresh, to garnish
Heat a wok or large frying pan and mist with low fat cooking spray. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned.
Add the lemongrass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or soy sauce and coriander. Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little.
Season with salt and pepper, if needed. Serve with cooked rice or noodles (remembering to add the extra POINTS values), garnished with coriander sprigs.
I make the Philadelphia curry off the advert and works out at 7pp! I add loads of peppers and mushrooms and have it with 50g brown rice (5pp) or a small jacket (4). Best Thai curry ever! Including from the Thai restaurant x
Another one is the Shwartz dry packet mix for Thai Green Curry - it's 2pp for half the pack, 1pp for milk, 4pp for chicken and 10pp for a good portion of rice (we use the Tilda Thai microwave rice) so 17pp in total. Add loads of veggies to it, we add mushrooms, green beans, beansprouts etc. and it's lovely.