Thai Green Curry
I have become a massive fan of curries after spending the summer with my boyfriends family. Obviously takeaways aren't the best option as they're loading with fat, sugar and salt. Making your own version of your favourite curry means you are able to control the ingredients that go in the recipe. This is a quick dinner idea. I have cheated and used a pre-made thai green curry paste but the ingredients are so simple you could create the paste yourself in no time.
Serves 2
Ingredients
3-4 Tbsp thai green curry paste
1/2 Tin of coconut milk
1 Tsbp olive oil
200g Diced chicken breast
200g Mangetout
100g Brown rice
Method
1. Set your rice to boil as this will take the longest to cook. Brown rice usually takes 20-25 minutes as it contains a lot more complex carbohydrates than regular white rice. This makes digestion a lot slower and therefore lowers its glycemic index.
2. Lightly brown the chicken breast in the olive oil.
3. Add the curry paste and ensure all of the flavours are dissolved with the chicken breast.
4. Add in the mangetout and stir fry within the mixture.
5. After a couple of minutes of cooking the chicken with the curry paste, add the coconut milk. Simmer for a further 2 minutes. Ensure the coconut milk does not evaporate. If this begins to occur simply add a little more coconut milk or remove from the heat.
6. Drain your rice and serve.
Ingredients
3-4 Tbsp thai green curry paste
1/2 Tin of coconut milk
1 Tsbp olive oil
200g Diced chicken breast
200g Mangetout
100g Brown rice
Method
1. Set your rice to boil as this will take the longest to cook. Brown rice usually takes 20-25 minutes as it contains a lot more complex carbohydrates than regular white rice. This makes digestion a lot slower and therefore lowers its glycemic index.
2. Lightly brown the chicken breast in the olive oil.
3. Add the curry paste and ensure all of the flavours are dissolved with the chicken breast.
4. Add in the mangetout and stir fry within the mixture.
5. After a couple of minutes of cooking the chicken with the curry paste, add the coconut milk. Simmer for a further 2 minutes. Ensure the coconut milk does not evaporate. If this begins to occur simply add a little more coconut milk or remove from the heat.
6. Drain your rice and serve.