I tried making my first even Thai green curry last night. I think it went quite successful. It was a little spicier than a green curry you would get from a Thai restaurant/take-away but it was nice to have a little bit
of a kick to it.
Ingredients needed:
- chicken fillets, thinly sliced
- 600ml chicken stock
- 2 tbsp Thai green curry paste
- 200ml light coconut milk
- 2 tbsp Thai fish sauce
- 1 lemongrass stalk, halved lengthways
- a pinch of sweetener
- 8 spring onions, cut into diagonal lengths
- 200g sugarsnap peas
- 200g mangetout
- juice of 1 lime
- fry-light or a similar low-cal cooking spray
To make the Thai green curry, first of all spray a wok or frying pan with the cooking spray. Add the green curry paste and the coconut milk, stir and cook for a couple of minutes.
Add the chicken, the stock, the fish sauce and the lemongrass and the pinch of sweetener. Once brought to simmer add the mangetout and sugarsnap peas. Continue to let this simmer for around 6-8 minutes or until the chicken is thoroughly cooked. Then add the lime juice.
Then serve alongside rice.
This should serve 4 people.