Perfect for Extra Easy
Cook time: Ready in 50 minutes
Total time: 30-60 Minutes
Syns per serving: 2½
Perhaps Thailand’s best known dish, this recipe blends traditional ingredients to make a simple, spicy and colourful curry straight out of a Bangkok street market. Now you really can enjoy your favourite Thai food guilt-free!
200ml light coconut milk
600ml chicken stock
100g coriander leaves and stalks, finely chopped, plus extra sprigs to garnish
Low calorie oil spray (less than one calorie per spray)
1 level tbsp Thai green curry paste
2 green chillies, deseeded and finely chopped
800g skinless chicken thigh fillets, cut into bite-sized pieces
6 fresh or dried kaffir lime leaves
2 tbsp Thai fish sauce (nam pla)
1 tbsp sweetener
200g baby aubergines, cut into bite-sized pieces
200g green beans, trimmed
Juice of 1 lime, plus extra wedges to serve
Red chilli slivers, to garnish
Place the coconut milk, half of the stock and the chopped coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander.
Spray a large wok or saucepan with low calorie oil spray, add the green curry paste and green chillies and stir-fry over a high heat for 2-3 minutes.
Stir in the chicken and cook for 5 minutes or until the chicken is lightly browned.
Stir in the coconut milk mixture, the remaining stock, lime leaves, Thai fish sauce, sweetener and aubergines. Simmer uncovered for 15-20 minutes, stirring occasionally.
Add the green beans and continue to simmer for 2-3 minutes.
Remove the pan from the heat and stir in the lime juice.
Serve garnished with coriander sprigs and red chilli slivers.