Wonderfully fragrant, this warming Thai chicken stir fry is brilliant for helping to fight infection thanks to lots of green veggies! Have it rice, or why not try quinoa?
PREP 5 MINS
COOK 25 MINS
What you need:
1tbsp groundnut oil
6 boneless skinless chicken thighs, cut into chunks
2 chicken breast, cut into chunks
2tbsp Thai green curry paste
400ml can reduced fat coconut milk
Fry Light Olive Oil Spray
200g green beans, halved
1 carrot, cut into ribbons
300g bamboo shoots
1tbsp Thai fish sauce
1tbsp coriander leaves
Juice of 1 lime
What to do:
- Heat the oil in a large pan and fry the chicken chunks for 8 mins to lightly brown.
- Add the Thai green curry paste and cook for 2 mins. Pour in the coconut milk and simmer for 10 mins.
- Meanwhile squirt a non-stick wok with Fry light and stir-fry the beans, carrots and mangetout for a few mins to soften.
- Add the stir-fry veg, beansprouts and bamboo shoots to the chicken with the Thai fish sauce, coriander leaves and lime juice. Heat through for 1 min and serve.
Per serving: 380 cals, 17g fat (8g saturated), 7g carbs