Totally Tasty Thai Green Curry
As a relative newcomer to Thai cuisine, I wanted to start with the basics and cook what is arguably the country's best known dish - the green curry. As always, healthiness and ease are the two main factors I take into account when cooking midweek as I like to watch my waistline and I have less time on my hands during the week.
This recipe, therefore, is a great healthy take on a classic. It's super easy to prepare and it's depth of flavour will almost certainly blow your mind! Spicy, creamy, vibrant and packed full of goodness, you simply must give it a go for yourself!
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Totally Tasty Thai Green Curry
Serves 6
200ml light coconut milk
600ml chicken stock
100g coriander leaves and stalks, roughly chopped
low calorie cooking spray
1 level tbsp thai green curry paste
2 green chillies, finely chopped (deseed for a less fiery flavour)
4 chicken breasts, cut into chunks
6 fresh or dried kaffir lime leaves
2 tbsp Thai fish sauce
1 tbsp runny honey
3 medium sized courgettes, cut into chunks
200g green beans, trimmed and halved
juice of 1 lime
red chilli, finely sliced
Place the coconut milk, half the stock and the coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander mush.
Spray a large wok or saucepan with the low calorie cooking spray and place over a high heat. Add the green curry paste and green chillies and stir-fry for 2-3 mins.
Stir in the chicken and cook for 5 mins or until the chicken is lightly browned.
Stir in the the coconut mixture, the remaining stock, lime leaves, thai fish sauce, honey and courgettes. Simmer uncovered for 15-20 mins, stirring occasionally.
Add the green beans and continue to simmer for 2-3 minutes.
Remove the pan from the heat and stir in the lime juice. Serve garnished with the slivers of red chilli.
TIP: To prepare in advance, complete stages 1-4 then allow to cool before refrigerating until needed. Then reheat and complete the final stages as above.
OR if you don't feel like cooking and you live anywhere near West Yorkshire - you simply HAVE to go to My Thai in Frizinghall for the best Thai food in the region!
This recipe, therefore, is a great healthy take on a classic. It's super easy to prepare and it's depth of flavour will almost certainly blow your mind! Spicy, creamy, vibrant and packed full of goodness, you simply must give it a go for yourself!
.JPG)
Totally Tasty Thai Green CurryServes 6
200ml light coconut milk
600ml chicken stock
100g coriander leaves and stalks, roughly chopped
low calorie cooking spray
1 level tbsp thai green curry paste
2 green chillies, finely chopped (deseed for a less fiery flavour)
4 chicken breasts, cut into chunks
6 fresh or dried kaffir lime leaves
2 tbsp Thai fish sauce
1 tbsp runny honey
3 medium sized courgettes, cut into chunks
200g green beans, trimmed and halved
juice of 1 lime
red chilli, finely sliced
Place the coconut milk, half the stock and the coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander mush.
Spray a large wok or saucepan with the low calorie cooking spray and place over a high heat. Add the green curry paste and green chillies and stir-fry for 2-3 mins.
Stir in the chicken and cook for 5 mins or until the chicken is lightly browned.
Stir in the the coconut mixture, the remaining stock, lime leaves, thai fish sauce, honey and courgettes. Simmer uncovered for 15-20 mins, stirring occasionally.
Add the green beans and continue to simmer for 2-3 minutes.
Remove the pan from the heat and stir in the lime juice. Serve garnished with the slivers of red chilli.
OR if you don't feel like cooking and you live anywhere near West Yorkshire - you simply HAVE to go to My Thai in Frizinghall for the best Thai food in the region!
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