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Quick Thai green curry recipe
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92 ratings
A speedy and tasty Thai curry for those days when you want big, bold flavours, but don't want to – or have time to – cook from scratch. Adding a squeeze of lime brings some extra zest. Serve with coriander scattered on top and some steamed rice. See method
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
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
250kj
250kcal
13%
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Fat
11g
16%
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Saturates
2g
10%
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Sugars
6g
7%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 6.4g
Protein 31.3g
Fibre 0.1g
Method
- 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
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