Hairy Bikers Thai Green Curry
- Number of Servings: 4
Ingredients
1 tbsp sunflower oil3 boneless, skinless chicken breasts,cut into thin slices1 large red pepper, deseeded and cutinto thin strips1 large yellow pepper, deseeded andcut into thin strips400ml can of half-fatcoconut milk250ml cold water, plus 2 tbsp2 heaped tbsp Thai green orred curry paste6 dried or fresh kaffir lime leaves4 tsp nam pla (Thai fish sauce)1 tsp caster sugar150g mangetout peas, trimmed2 tbsp cornfloursmall handful of fresh coriander,roughly torn (optional)small handful of fresh basil leaves,roughly torn (optional)
Method
1) Heat the oil in a large non-stick saucepan, frying pan or wok. Stirfry the chicken and peppers for 1 minute.
2) Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
3) Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
4) Serve the curry in deep bowls, scattered with fresh coriander or basil if using. By the way – don't eat the lime leaves.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user EKUL87.
1) Heat the oil in a large non-stick saucepan, frying pan or wok. Stirfry the chicken and peppers for 1 minute.
2) Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
3) Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
4) Serve the curry in deep bowls, scattered with fresh coriander or basil if using. By the way – don't eat the lime leaves.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user EKUL87.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 4.4 g
- Cholesterol: 51.6 mg
- Sodium: 580.4 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 11.3 g
- Protein: 35.9 g
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