Thai food is one of my favourite type of meals. A typical Thai curry can be high in fat, but this fantastic recipe uses low fat coconut milk and offers a nutritious and delicious meal! This recipe serves 2 – enjoy!
For the paste:
1 small bunch coriander, roughly chopped
2 tsp grated ginger
2-4 green chillies
1 lemongrass stalk, chopped
1 tsp ground coriander
1 tsp ground cumin
2 garlic cloves, peeled and roughly chopped
1 shallot, chopped
2 tablespoon of olive oil
For the curry:
1 tsp olive oil
3-4 tablespoons green curry paste (use above recipe or use ready prepared paste)
150ml low-fat coconut milk
150ml chicken or vegetable stock
3 medium chicken breasts, cut into cubes or strips
½ cup green beans, trimmed
½ cup mangetout
½ cup baby sweetcorn
Juice of 1 lime and zest
2 tsp fish sauce
To make the curry paste put the ingredients into a pestle and mortar and grind – you should end up with a coarse paste. Add a splash of water if it seems too thick.
Heat the oil in a large pan or wok, add the curry paste and cook for 3-4 minutes, stirring frequently. Mix the coconut milk and stock together, pour into the pan, stir well and bring to a simmer.
Add the chicken and cook for 5-6 minutes. Stir in the green beans, mangetout, baby sweetcorn, lime juice, fish sauce and lime zest. Simmer for 3-4 minutes or until the vegetables are tender.
Serve with boiled basmati rice.