09.12.2011

BBC Good Food | Recipes | The ultimate makeover: Thai green chicken curry

1/2

www.bbcgoodfood.com/chromeapp/#recipes/the-ultimate-makeover-thai-gr

Cook 20 mins

Prep 35 mins

Freezable

Nutrition per serving

487 kcalories, protein 35.0g, carbohydrate

55.0g, fat 16.0g, saturated fat 10.0g, fibre

2.0g, salt 0.96g

Ingredients

Serves 4

For the curr -paste

1 oz bunch coriander, stalks and

leaves separated

2 shallots, finely chopped

1 lemongrass, finely chopped

2 garlic cloves, finely chopped

1cm piece fresh root ginger, finely

chopped

3 small hot green chillies, finely

chopped (include the seeds)

1 larger, mild-to-medium green

chilli, finely chopped (include the

seeds)

small handful basil leaves

½ tsp each ground cumin and

coriander

tsp black pepper

1 tsp crumbled freeze-dried kaffir

lime leaves

1 tbsp lime juice

1 tsp sunflower oil

For the curr

1 tbsp sunflower oil

400ml/14fl oz can reduced-fat

coconut milk

3 boneless, skinless chicken breasts

Method

1. For the curry paste, finely chop the

coriander stalks and put them into a

mini food blender or small food

processor with the shallots,

lemongrass, garlic and ginger. Pulse

until as smooth as you can get it. Add

the chillies, basil, threequarters of

the coriander leaves, the ground

cumin, coriander, pepper, lime

leaves and lime juice, then pulse

again. Mix in the oil and set aside.

You will only be using half of this

The ultimate makeover: Thai green

chicken curr

This normally super-rich curry can be turned into one that's healthier but still

creamy

09.12.2011

BBC Good Food | Recipes | The ultimate makeover: Thai green chicken curry

2/2

www.bbcgoodfood.com/chromeapp/#recipes/the-ultimate-makeover-thai-gr

(450g/1lb total weight), cut into bite-

size pieces

2 tsp fish sauce

O tsp granulated palm or light

muscovado sugar

4 freeze-dried lime leaves

4 oz mange tout, thinly sliced

lengthways

4 oz green beans, halved lengthways

To ser e

2 spring onions, finely shredded

9 oz Thai fragrant rice, cooked

lime wedges

paste, the rest can be chilled for a

couple of days, or frozen for up to a

month.

2. For the curry, heat the oil in a non-

stick wok or deep sautè pan, stir in

half the curry paste, then stir-fry for

1 min. Shake the coconut milk in its

can, open, then pour two-thirds into

the pan. Let it bubble away for 4-5

mins, stirring now and then, until

reduced and thickened slightly.

3. Tip in the chicken, then stir-fry for

1-2 mins until no longer pink. Stir in

the fish sauce and sugar, then pour

in the rest of the coconut milk to

give a thinnish, creamy sauce. Lower

the heat, add the lime leaves, then

simmer for 5 mins to gently finish

cooking the chicken. Can be frozen

at this point for up to 1 month.

4. While the chicken simmers, steam

the mangetout and beans for a

couple of mins. Serve the curry in

bowls with some of the veg piled on

top (serve the rest separately) along

with the spring onions and the rest

of the coriander leaves. Serve with a

bowl of Thai fragrant rice and lime

wedges for squeezing over.

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