Slimming World Friendly Green Thai Chicken Curry
1st recipe this week from my get a grip and lose some weight plan of action. So far so good, today I have only had 1/2 syn so for dinner I am treating myself to this concoction and decided to serve it with coconut and lime rice with savoy cabbage for extra speed. Although it is a synable dinner it is really minimal. Per portion for rice and curry it’s 1. 5 syn which is nothing.
As I am typing this the curry is cooking away and smelling awesome.
500g chicken (breast or thighs)
3 tbspn green Thai paste (1 syn per tbspn)
2 garlic gloves crushed
1 tsp dried lemongrass
1 tsp chilli flakes
1 red bell pepper
1 tbspn Worcester sauce
2 tbspn dark soy sauce
1 chicken stock cube
2 syn free coconut yoghurt (I used lidl’s milbona fat free coconut yoghurts)
Zest of 1 lime
Coconut fry light
A few basil leaves
Salt to season to taste
Chop all the chicken up and add it to a bowl with the 2 yoghurts, thia paste, lemongrass, chilli flakes, soy sauce, Worcester sauce, garlic, lime zest and stock cube. Mix it well and if you can leave it to marinade.
Then chop the red pepper into quite big chunks and cook off with coconut frylite till Al dente. Then you want to add the chicken and mix it all well together and cook for a few minutes and add the mangetout and 100ml of water. Cook for another few minutes and add salt and basil leaves. Turn heat down low and leave to simmer.
For the rice wash it well (I used basmati) par boil at full heat it for 5mins till water evaporates then add 500ml of coconut water (I used Naked Coconut water at 1.5 syns per 250ml) and add the savoy cabbage (I sliced up 4 leaves) turn down low cover and leave to cook. Once ready squeeze over juice of 1 lime.
Serve together and enjoy. 😍