Thai Green Curry

(from the Slimming World Website)

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• Serves: 4
• Prep. time:
• Cook time: Ready in 50 minutes
• Total time: 30-60 Minutes
• Syns per serving:
• Extra Easy: 2½

• 200ml light coconut milk
• 600ml chicken stock
• 100g coriander leaves and stalks, finely chopped, plus extra sprigs to garnish
• Low calorie cooking spray
• 1 level tbsp Thai green curry paste
• 2 green chillies, deseeded and finely chopped
• 800g skinless chicken thigh fillets, cut into bite-sized pieces
• 6 fresh or dried kaffir lime leaves
• 2 tbsp Thai fish sauce (nam pla)
• 1 tbsp sweetener
• 200g baby aubergines, cut into bite-sized pieces
• 200g green beans, trimmed
• Juice of 1 lime, plus extra wedges to serve
• Red chilli slivers, to garnish

1. Place the coconut milk, half of the stock and the chopped coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander.
2. Spray a large wok or saucepan with low calorie cooking spray, add the green curry paste and green chillies and stir-fry over a high heat for 2-3 minutes.
3. Stir in the chicken and cook for 5 minutes or until the chicken is lightly browned.
4. Stir in the coconut milk mixture, the remaining stock, lime leaves, Thai fish sauce, sweetener and aubergines. Simmer uncovered for 15-20 minutes, stirring occasionally.
5. Add the green beans and continue to simmer for 2-3 minutes.
6. Remove the pan from the heat and stir in the lime juice. Serve garnished with coriander sprigs and red chilli slivers.

- See more at: http://www.slimmingworld.com/recipes/thai-green-chicken-curry.aspx#sthash.GVEVat2i.dpuf

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