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THAI GREEN CHICKEN CURRY & BASMATI RICE

Updated: Feb 19, 2020



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




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