Serves 4, Syns 1 1/2 per
serving
350g basmati rice
fry light
2 level tbsp thai green curry paste
400g chicken pieces
600ml chicken stock
100ml reduced fat coconut milk
400g mixed frozen veg
2tbsp light soy sauce
salt and pepper
1 red chilli and fresh coriander to
garnish
Cook the rice and keep warm
Place a large frying pan over med
heat, add curry paste and chicken for 2-3 mins, add stock and coconut milk,
bring to the boil, reduce heat and simmer for 10-12 mins until chicken is
cooked
Add vegetables, bring back to a
simmer and cook for 6-8 mins, remove from heat, stir in soy sauce and
seasoning, put into 4 bowls, garnish with chilli and coriander, serve with rice
Do you know how many calories fats and protein are in a portion of this?
ReplyDeleteCan you please confirm the quantity of Thai curry paste, I used 1.5 TEAspoons and that was more than hot enough for me, 2 tablespoons seems an awful lot !
ReplyDeletethanks
I think so. I think your article will give those people a good reminding. And they will express thanks to you later
ReplyDeletebasmati rice