Thai green curry
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This easy-to-prepare curry will demonstrate why Thai cuisine has become such a favourite
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Cooking time: 30 mins
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Serves: 4
Ingredients
For a veggie version, simply swap the chicken pieces for tofu or Quorn.
- 225g (8oz) new potatoes, halved
- 15ml (1tbsp) sunflower oil
- 1 onion, peeled and thinly sliced
- 15ml (1tbsp) Thai green curry paste
- 450g (1lb) chicken fillets, cut into chunks
- 400ml can reduced-fat coconut milk
- 30ml (2tbsp) light soy sauce
- 30ml (2tbsp) fresh chopped coriander
- Boiled rice, to serve
- Shredded spring onion, chopped radish and coriander leaves, to garnish
Method
- Boil the potatoes in a pan of lightly salted water until tender. Meanwhile, heat the oil in a large frying pan and fry the onion for 5 mins. Stir in the curry paste and cook for 1 min.
- Add the chicken and cook for 3-4 mins until no longer pink, then pour in the coconut milk. Simmer gently for 15 mins.
- Drain the potatoes and add to the pan with the soy sauce and coriander. Simmer for a further 5 mins, then serve in bowls with the boiled rice. Garnish with spring onion, radish and coriander leaves.
Nutritional information per portion
- Calories 308(kcal)
- Fat 15.0g
- Saturates 10.0g
- Sugars 4.0g
- Salt 1.4g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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