Monday, 17 October 2011

Thai Green Curry with Chicken or Prawns

Oooh I love a good Thai! It's my preference over a Chinese meal any day. Thai food has a wonderful fragrant aroma and the combination of sweet, sour, hot and salty is just sublime.  It's also a great one to prepare in advance and can be re-heated very successfully.

Usually a Thai green curry would be a complete no no on a diet.  A can of coconut milk alone has 18, yes 18 ProPoints!!  That's 3 and a half glasses of wine!!  I know what I would rather have!  My recipe uses the reduced fat coconut milk and just half a can for 2 people.  This makes it only a couple of ProPoints per person but the challenge is to get the full flavour whilst keeping it healthy.  Admittedly you may feel you need more chicken or prawns but if you pack out the veg each mouthful will give you a different taste and texture sensation

You'll need for 2:
  • 200g chicken breast cut into chunks or 200g raw king prawns
  • 1 tsp groundnut oil or any flavourless oil (not olive oil)
  • 2 heaped tsp of Thai green curry paste
  • Juice from 1 lime
  • 1 tbsp fish sauce
  • A few kaffir limes, crushed
  • 1 tsp grated ginger
  • 1 garlic clove, crushed or grated
  • Handful fresh coriander, chopped
  • A few spring onions, sliced
  • Approx 90g fine green beans
  • Approx 90g of mangetout or sugarsnap peas
  • Half a 400g tin of reduced fat coconut milk
  • 150g dried brown basmati rice

What to do:
It's pretty straight forward; heat the oil in a wok or a non-stick frying pan.  Seal the chicken pieces until golden, turning to sear on all sides.  Grate in the ginger and garlic.  Add the vegetables and stir fry for a few minutes.  Add the curry paste, fish sauce, lime juice and stir thoroughly.  Add the coconut milk and turn heat down to a simmer until the chicken is cooked through and the veggies still have a slight crunch to them.   If you find the sauce is reducing too much, cover the pan so the moisture stays in the pan.  It shouldn't take long to cook, perhaps 10-15 minutes.  Quicker than a takeaway

Stir in the freshly chopped coriander and spring onions, just before serving with the cooked basmati rice.

WeightWatchers ProPoints Per Serving: 13

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