Healthy and low fat thai green curry with chicken and green beans recipe

Total Time

30 min

Preparation Time

10 min

Cooking Time

20 min

813

Ingredients (4 Servings)

  • 1 tbsp light oil, such as groundnut, for frying
  • 400g boneless, skinless free- range chicken thighs, cut into bite-size pieces
  • 2 tbsp Thai green curry paste
  • 2 shallots, finely sliced
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 200ml coconut milk
  • 200g green beans, trimmed
  • 2 tbsp mix chopped fresh coriander and basil to garnish

Directions

  • Heat the oil in a large pan over a high heat. Briefly fry the chicken pieces until they start to brown.
  • Stir through the curry paste to coat the chicken, then fry for another minute or so. Add the shallots, soy sauce and fish sauce.
  • Pour in the coconut milk and stir well. Bring to the boil, then lower the heat and simmer for 10 minutes.
  • Add the green beans and a splash of water if the sauce is looking a bit dry. Cover with a lid and cook for 5 minutes or until the beans soften. Serve sprinkled with the herbs.

Nutrition

Per serving:
  • Calories:- 152
  • Fat:- 4 g
  • Cholesterol:- 12 mg
  • Sodium:- 75 mg
  • Carbohydrate:- 80 g
  • Fiber:- 6 g
  • Protein: 40 g