Thai Green Curry

Thai Green Curry
  Serves 4
  Medium
Cooks in: 25 minutes
  From: Nutrition Magician
Chef: Nutrition Magician
GFDF

Contains: Crustaceans, Fish

Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.

Energy: 342 kcal, 17%
Fat: 19.9g, 28%
Saturates: 15.6g, 78%
Sugars: 7.5g, 8%
Salt: 0.8g, 13%
Protein: 30.2g, 60%
Carbohydrate: 10.4g, 4%
Fibre: 2.5g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

Ingredients

  • 1 Whole:Fresh Carrots, cut into thin sticks
  • 450 g:Chicken Breast, sliced
  • 4 Whole:Fresh Spring Onions (Scallions), finely chopped
  • 1 Whole:Fresh Green Pepper (Bell), cut into thin sticks
  • 3 Tbsp:Thai Green Curry Paste
  • 400 g:Coconut Milk (Tinned)
  • 1 Whole:Fresh Courgette, Sliced

Method

  1. Heat 1 Tablespoon of oil in a saucepan, add the chicken and stir fry for 4 minutes until cooked.

  2. Add three tablespoons of Green Thai Curry Paste and cook for one minute.

  3. Add 400ml of coconut milk and the carrots, bring to the boil and simmer over a moderate heat.

  4. After 10 minutes, add the spring onions, pepper and courgette cook for a further 5-10 minutes until the sauce has thickened and the chicken is cooked through.

  5. Serve with jasmine rice