This is a nice and quick recipe for Thai Green Curry, if you really wanted to you could make up everything from scratch, but the paste works just as well, and was low in syns, so I thought why faff around.

Serves 2

2 syns + 1 HEa for entire recipe (*see note)

Ingredients

2 chicken breasts, cut into bite size pieces

1 red pepper sliced

1 green pepper sliced

1 carrot thinly sliced

handful of peas

350ml of skimmed milk (1 HEa)

1 teaspoon of coconut extract

1 x 50g pouch of Thai Green Curry Paste or similar (2 syns)

fresh coriander

(* as this recipe only uses one HEa for entire recipe, you will need to use your remainder of milk allowance elsewhere in your day, or if not you will need to syn the milk or use whole milk)

Method

Spray a large wok with non stick spray and add the Thai Green Curry Paste, and stir fry for 1 minute over a medium heat.

In a jug, add the milk plus 1 teaspoon of coconut extract.

Pour half the milk into the wok. Add the chicken pieces and cook until meat is cooked through – approx 10 mins.

Add the vegetables and the remainder of the milk and bring to the boil. Reduce heat, cover and simmer until vegetables are nice a tender, but still have a bite to them.

Top with some fresh coriander.

I served mine with steamed jasmine rice.

Filed under: chicken, main course