This light and tropical thai green curry is bursting with the flavour of coconut, ginger and lime!
Ingredients – Serves 4 Adults
- 450g / 1lb of chicken fillets, diced
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 1 clove of garlic, chopped finely
- 1 inch piece of fresh ginger, peeled and grated
- 1 tablespoon of green curry paste
- 1 x 400g tin of low-fat coconut milk
- 1 tablespoon of tomato puree
- 1 lime
- 1 teaspoon of fish sauce or soy sauce
- 1 red chilli, seeds removed and diced
- 100g / 3½ oz. of frozen peas, defrosted
Method
- First cook the chicken. You can either grill it, or poach the chicken –by putting the chicken breasts in water in a large pan, bring to the boil and cook for 20 to 25 minutes, this keeps the meat plump and moist
- Heat the oil in a wok. Add the onion and fry gently until it is softened
- Add ginger, chili, garlic and curry paste
- Add the tomato puree and coconut milk and stir well
- Add the peas
- Bring to the boil and allow to simmer gently, until it has thickened slightly
- Cut the lime in half, juice and zest 1 half of the lime, and cut the other half into wedges
- Add the cooked chicken, lime juice and zest and simmer for another ten minutes
Serving Suggestions
Serve with brown rice and lime wedges
Once you add a source of carbohydrates for example basmati or wholegrain rice, both these affect blood glucose levels and will need to be counted towards the overall carbohydrate content of the meal.
Source: safefood www.safefood.eu
