Like red curry paste, green curry paste varies considerably between brands so check labels very carefully. Look at the total fat and saturated fat content. A serve of this fab curry is only 5.5 grams of fat. The fat version has 66 grams!
Takes: 20 minutes to prep, 25 minutes to cook
- 1 teaspoon peanut oil
- 500g skinless chicken breast fillets, fat trimmed and sliced into chunks
- 11/2 tablespoons low-fat green curry paste
- 2 fresh kaffir lime leaves, spines removed and roughly chopped
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1/4 cup chopped Thai or sweet basil leaves
- 1/4 cup chopped coriander
- 250g green beans, trimmed and sliced into 3cm pieces
- 2 zucchini, finely sliced
- 1/2 cup (125ml) water
- 2 cups (500ml) low-fat coconut-flavoured evaporated milk
- 12 snow peas, trimmed
- 2 tablespoons flat-leaf parsley leaves
- 1 long green chilli, thinly sliced
- 2 spring onions thinly sliced
- Heat the peanut oil in a large frying pan to medium-hot and cook the chicken in batches, until just cooked through.
- Remove from the pan and drain on absorbent paper.
- Fry the curry paste in the pan for 1–2 minutes until fragrant. Add the lime leaves. Cook for a further minute, stirring constantly.
- Add the sugar, fish sauce, Thai basil, coriander, green beans, zucchini and water to the curry mixture and stir to combine. Cook for 5 minutes, or until the vegetables are just tender.
- Add the evaporated milk, chicken and snow peas, and simmer for a further 2 minutes until the milk, chicken and the snow peas are gently warmed through.
- Serve topped with parsley, chilli and spring onions.
- Serving suggestion: Serve with brown rice and lightly steamed broccoli and cauliflower.
For a food nerd: Replace the chicken with a 400g tin of drained and washed chickpeas.
1 Serve - 5.5g total fat, 2.2g saturated fat, 1451kJ (345.5 calories), 32g carbohydrates, 42g protein, 4g fibre
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