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Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green Fat is where the flavour is, if you use low fat coconut milk the sauce will lack flavour. Serve green curry with jasmine rice for a true Thai restaurant experience. And don't forget some ice cold.

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Ingredients requirements Sw Thai green curry rice low in syns:

1. Prepare 500 g for chicken breast sliced
2. Get 100 mls for low fat coconut milk
3. Prepare 1 tbs Thai green curry paste
4. Require 100 g of baby sweetcorn
5. Get 100 g tender stem broccoli
6. Get 100 g for Mangetout
7. Take 5 - spring onions chopped
8. You need 150 ml chicken stock
9. Prepare 300 g - basmati rice
10. Get of fresh corriander

I've actually been making this Thai Green Curry Rice for several months now, but only just managed to be organised enough to take some pictures of I became inspired to make this dish when I saw a Thai green curry fried rice in the frozen food aisle at my local supermarket and just knew I had to recreate. Thai green curry is so delicious, specially when served with steaming white jasmine rice. In Thailand, the curry is made with these eggplants, which come in the green color Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let.

Sw Thai green curry rice low in syns making process:

1. Cook rice as per instructions set aside until needed
2. Spray a large fry pan with fry light and add sliced chicken cook for 3 minutes
3. Add spring onions, baby sweetcorn, broccoli and Mangetout
4. Add Thai green curry and stir through and cook for 2 minutes
5. Add chicken stock and let it reduce
6. Add rice and stir through coconut milk and everything is hot
7. Serve and sprinkle with corriander

Thai curries—red, yellow, and green—are distinguished by the color of the chili that is combined with several other ingredients to make a paste. Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the. It's got all the flavour of a classic Thai green curry, but it's healthier and lighter whilst still being satisfying. Coconut milk: I recommend full-fat canned coconut milk for this recipe.

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