Quick Thai green curry recipe

  • Serves 4
  • 30mins to cook
  • 250 calories / serving
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Heat the oil over a medium heat, add the curry paste and fry gently for 2 minutes before adding the coconut milk and stiring thoroughly. Let the sauce simmer away and reduce for 10 minutes, then add the chicken and simmer for a further 10-15 minutes until the meat is cooked through, with no pink showing, and the sauce has thickened. Squeeze a little lime juice in to taste and serve with a generous sprinkling of coriander leaves. 

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  • Ingredients

  • 2tbsp groundnut oil
  • 4tbsp green curry paste
  • 400ml of coconut milk
  • 500g chicken breasts, sliced into strips
  • juice of 1 lime, to taste
  • coriander, to garnish
  • Energy 250kj 250kcal 13%
  • Fat 11g 16%
  • Saturates 2g 10%
  • Sugars 6g 7%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 6.4g Protein 31.3g Fibre 0.1g


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