Thai Green Chicken Curry
06:48 26 February 2011
Be transported to the realms of Asia with this healthy curry, which contains just 243 calories.
25 minutes to prepare and cook. Serves 4.
See “u.can cook” for more recipes devised with James Martin
4 chicken breasts, cubed
225g can water chestnuts, drained and sliced
410g can baby corn cobs, drained and cut in half diagonally
400ml can coconut milk
100g Thai Green curry paste
1 Tbsp chopped coriander for garnish
1. Gently fry the curry paste in a wok or deep sided frying pan for 2 minutes.
2. Add 3 Tbsp coconut milk, add the chicken and stir-fry in the curry paste mixture for 5 minutes.
3. Add remaining coconut milk, water chestnuts and baby corn cobs, turn the heat down and simmer gently for 5 – 10 minutes or until the chicken has cooked through.
4. Garnish with chopped coriander and serve with plain boiled Jasmine rice.
Hints and Tips: Try replacing the baby corn cobs with a can of drained green beans.
Freezing: This recipe can be frozen. Defrost thoroughly in a refrigerator prior to reheating.
Sat Fat: 0.6g
This recipe and image is copyrighted to Canned Food UK.