Tuck into this dreamy, creamy, low-cal Thai green curry
By Healthy Diet
600g skinless chicken breast, diced
400ml can coconut milk
120ml chicken stock or water
1 tsp fish sauce
1 tsp coconut palm sugar or ½ tsp stevia
2 red peppers, deseeded and cut into strips
100g baby corn
a small handful of spring onions (green parts only), cut into strips
For the curry paste
2 lemongrass stalks, thinly sliced
3–4 green chillies, deseeded
4 spring onions (green parts only)
1 tbsp freshly grated ginger
25g chopped coriander, plus extra to serve
25g Thai basil, plus extra to garnish
1 tsp ground coriander
1 tsp ground cumin
1 tsp fish sauce
zest of 1 lemon, plus juice of ½
½ tsp freshly ground
2 coconut oil
Start by making the curry paste. Add the lemongrass stalks to a food processor with the remaining curry paste ingredients. Whizz together until you end up with a thick, green paste. You will probably need to stop every now and then to scrape the sides down with a spoon to get all the ingredients to blend properly. If you don’t have a food processor you can also use a high-powered blender (such as a NutriBullet) – it may just take a little longer.
Add the curry paste to a large saucepan and warm over a low heat for two to three minutes. Add the chicken and stir, coating it in the curry paste. Cook for four to five minutes over a medium heat. Add the coconut milk, chicken stock, fish sauce and sugar and bring to the boil for two minutes.
Reduce the heat and add the red peppers, baby corn and spring onions. Simmer for at least 15 minutes until the sauce thickens. Serve over cauliflower rice. Garnish with basil or coriander leaves and add an extra squeeze of lemon juice for more brightness. Enjoy.
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