Green chicken curry (low calories) Print E-mail
ImageThis recipe is inspired by classic Thai green curries, but they contain lots more coconut - and lots more calories. You can buy Thai spice packs from the supermarket, which saves buying all the ingredients separately. Lemongrass gives an authentic flavour. To prepare it for this recipe, top and tail and remove the outer woody layers. If you like your curry mild, use one chilli; for a hotter taste use two. Serve with basmati rice.

Preparation and cooking time: 15 minutes plus 15 minutes cooking

Freezing: not recommended

Serves: 4

Per serving: 237 calories, 10g fat

2 garlic cloves, halved
1 lemongrass stalk, trimmed and cut into 3
1 or 2 fresh green chillies, halved and de-seeded
5cm (2in) piece fresh ginger, peeled and roughly chopped
25g (1oz) fresh coriander, tough stalks removed
1 tablespoon sunflower oil
1 small onion, halved and sliced finely
4 skinless chicken breasts, cut into bite-sized pieces
salt
1 chicken stock cube
50g (13⁄4 oz) creamed coconut

Put the garlic, lemon grass, chilli, ginger, coriander and 300ml (1⁄2 pint) cold water into the food processor. Process for 2-3 minutes until well mixed.

Heat the oil in a non-stick frying pan and add the onion. Fry for 2 minutes then add the chicken. Stir fry for 3-4 minutes, add the coriander mixture, salt and crumbled stock cube.

Bring to the boil, stirring well, turn down the heat, cover and cook for 10 minutes.

Add the coconut and stir until melted and well mixed. Taste to check the seasoning.
 
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