- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Don’t go out for Thai food when you can create your own sensational green chicken curry at home in less time than it would take to drive to the restaurant.
Ingredients
- 2 tablespoons peanut oil
- 650g chicken thigh fillets, trimmed, thinly sliced
- 1/4 cup Maesri Thai green curry paste
- 270ml can coconut cream
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 250g cherry tomatoes, halved
- 1 cup coriander leaves
- 1 tablespoon lime juice
- Steamed jasmine rice, to serve
- Lime wedges, to serve
Method
- Step 1Heat a wok over high heat until hot. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2 to 3 minutes or until golden. Remove to a plate. Repeat with remaining oil and chicken.
- Step 2Add curry paste to wok. Stir-fry for 30 seconds or until aromatic. Return chicken and any juices to wok. Add coconut cream, fish sauce, brown sugar and tomatoes. Stir-fry for 2 to 3 minutes or until tomatoes just collapse. Stir through coriander and lime juice. Serve with steamed jasmine rice and lime wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2008 kj
Energy
35g
Fat Total
16g
Saturated Fat
3g
Fibre
33g
Protein
129mg
Cholesterol
1214.2mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest and Jenny Fanshaw
- Image credit: Steve Brown
- Publication: Super Food Ideas
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