A Taste of Thailand: Thai Green Curry

It’s safe to say most of us are fans of a good curry, but sometimes, the food coma just isn’t worth it. However, despite what you may think, not all curries have this effect. In fact, this Thai Green Curry is not only light, tasty and quick to make, but it also comes in under 500 calories…. yup, goodbye bloat!

Whether you fancy this healthy recipe for a quick, post-gym meal or want to treat your fam to a taste of Thailand, this Thai Green Curry will fast become your go-to choice for a meal that doesn’t compromise taste for time.

thai green curry

What You’ll Need:
– 200ml light/reduced fat coconut milk
– 3 chicken breasts cut into bite-size pieces
– 200ml chicken stock
– 1 large garlic clove finely chopped
– 2 green chillies finely chopped
– Bunch of tender stem broccoli
– Handful of mangetout
– Handful of baby corn
– 100g coriander finely chopped, plus extra to serve
– Low calorie cooking spray
– 2 tbsp Thai Green Curry Paste
– 2 tbsp Thai fish sauce (nam pla)
– Juice from 1 Lime plus extra to serve
– Rice to serve

chef chopping
thai green curry

Now that you’ve got all the ingredients, you can start getting down to it. Here’s the cooking instructions:

Step 1: Spray a large wok or saucepan with low calorie oil spray and lightly fry the chicken breast with the garlic, half the green chillies and 1 tbsp Thai Green Curry Paste.

Step 2: Once the chicken is cooked through, add in the coriander, tender stem broccoli, mangetout and babycorn and lightly fry until slightly soft.

Step 3: Mix together the low fat coconut milk, stock, fish sauce and remaining curry paste and stir into the wok. Simmer for 20 minutes, stirring occasionally.

Step 4: Put the rice to boil.

Step 5: Once the curry has come to a consistency of your choice, remove the wok from the heat and stir in the lime juice.

Step 6: Once the rice is done, serve with the curry in a bowl and garnish with coriander, remaining chopped chilli’s, lime slices and enjoy!

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