PER SERVING
CALORIES: 426
PROTEIN: 42g
CARBS: 50g
FAT: 6g
INGREDIENTS
Chicken | 750g
Shallot | 6
Reduced fat coconut milk | 250 ml
Chicken Stock | 150ml
Green curry paste | 4 tsp.
Fish sauce | 2 tbsp.
Coriander | 2 tbsp.
Garlic | 2 cloves
Lemongrass | 2 tsp.
Ginger | 2 tsp.
Green beans | 250g
Basmati rice | 200g
METHOD
1. Heat a wok or large frying pan and grease with low fat cooking spray. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned.
2. Add the lemongrass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce and coriander. Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little. Add in the green beans for the final 10 minutes of cooking.
3. Serve with 40g basmati rice (dry weight) per serving
