Thai green curry?!?
- Thread starter lizilee
- Start date
bilsat
Really likes to cook
Pete’s Green Thai Chicken Curry
Pete’s Green Thai Chicken Curry-2
Serves 4
5.25 syns per person
Ingredients
400g chicken breast, cut into 1 inch pieces (s) (ff)
400ml tin of Blue Dragon Coconut Milk Light (17.5/4=4.35syns per person)
1tsp of salt
1tsp sweetener (s) (sff)
1tbsp fish sauce (0.4syn per tbsp.)
2tbsp Thai taste green curry paste (2/4=0.5syn per person).
Zest of 1 lime (s) (sff)
Juice of 1 lime (s) (sff)
1medium onion, finely sliced (s) (sff)
50g of fresh coriander, finely chopped
200g Jasmine rice or Sainsbury’s Thai Fragrant Rice (ff)
Method
In a small blender, blend the onion & green curry paste & put to one side.
Heat a wok over a high heat and spay with Fry Light, add the onion/green curry paste and the coconut milk, cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
Add the fish sauce, lime zest, lime juice, salt and sweetener and cook for a further 2 minutes. Reduce the heat and simmer for 10 minutes. Add half of the chopped fresh coriander & mix into the sauce, continue simmering for a further 5 mins, decorate the dish with the remaining coriander.
Serve with the cooked rice.
Pete’s Green Thai Chicken Curry-2
Serves 4
5.25 syns per person
Ingredients
400g chicken breast, cut into 1 inch pieces (s) (ff)
400ml tin of Blue Dragon Coconut Milk Light (17.5/4=4.35syns per person)
1tsp of salt
1tsp sweetener (s) (sff)
1tbsp fish sauce (0.4syn per tbsp.)
2tbsp Thai taste green curry paste (2/4=0.5syn per person).
Zest of 1 lime (s) (sff)
Juice of 1 lime (s) (sff)
1medium onion, finely sliced (s) (sff)
50g of fresh coriander, finely chopped
200g Jasmine rice or Sainsbury’s Thai Fragrant Rice (ff)
Method
In a small blender, blend the onion & green curry paste & put to one side.
Heat a wok over a high heat and spay with Fry Light, add the onion/green curry paste and the coconut milk, cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
Add the fish sauce, lime zest, lime juice, salt and sweetener and cook for a further 2 minutes. Reduce the heat and simmer for 10 minutes. Add half of the chopped fresh coriander & mix into the sauce, continue simmering for a further 5 mins, decorate the dish with the remaining coriander.
Serve with the cooked rice.
) cant wait to try it
