Thai Green Curry

Curry is great for a once a week treat at your local restaurant but here is one you can enjoy more often. It is a fantastic alternative to a regular calorific Thai curry. It’s lighter, quicker and easier. The killer in a lot of Thai cooking is the coconut milk which is quite high in fat and calories. Now I’m not a big follower of low fat foods but I don’t see the point in consuming a huge amount fat or calories in one meal. I would rather knock out some of the calories in dinner and then have desert. Lite coconut milk can be used as an alternative, but I experimented with other ingredients to replace it altogether. I found that pureed vegetables or a quality low fat creamy soup were both very successful and tasty.

Ingredients

2x Skinless Chicken breasts diced
1x Tbs Thai Green Curry paste
2x Handfuls of Beans/Bok Choy or something green
1x Diced Onion
1x Tetra Pack of Pumpkin Soup or Pureed Pumpkin
2x Cups of Rice

First things first. Get your rice in the microwave or stove top and use the absorption method.
Heat olive oil in wok or frypan and add curry paste.
Stir and cook off for 1-2 minutes until paste is bubbling.
Add onion and then your lean chicken
Fry and allow all ingredients to be coated by the paste, and then reduce to medium heat.
Add your greens and cook for another 3-4 minutes.
Remember to keep an eye on your rice.
Add your puree vegetables or soup and allow to simmer until hot.
Season to taste.
Plate up your food and if you are ahead of time you can shape your rice in a mould or cup and flip on plate for an authentic look.
Top rice with curry, garnish and serve.