Healthy Alternative To Making Green Thai Curry

By making some very small changes to a traditional Thai recipe, Lisa has drastically reduced its ProPoints® values, meaning it can be easily accommodated into your daily allowance. 

ProPoints® Value: 8 
Servings: 4 
Preparation Time: 15 min 
Cooking Time: 30 min 
Level of Difficulty: Easy 

Ingredients: 
5 sprays Calorie Controlled Cooking Spray 
6 medium Shallots, peeled and sliced 
2 cloves garlic, crushed 
500 g Chicken, Breast, Skinless, Raw, cut into chunks 
5 stem Lemon Grass Stems, very finely chopped, or 2 tsp prepared lemongrass 
2 teaspoons Ginger, Root, or 2 tsp prepared ‘fresh’ ginger (grated) 
400 ml Reduced Fat Coconut Milk 
1 cube(s) Stock Cube, Vegetable, dissolved in 150ml hot water 
4 teaspoons Thai green curry paste, mild 
2 tablespoons Thai Fish Sauce 
2 tablespoons Coriander, Fresh 
2 tablespoons Coriander, Fresh 
Pinch Pepper, Black (Whole, Cracked or Ground) (ground) 
1 sprig(s) Coriander, Fresh, to garnish 


Method: 
• Heat a wok or large frying pan and mist with low fat cooking spray. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned
• Add the lemongrass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or soy sauce and coriander 
• Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little 
• Season with salt and pepper, if needed. Serve with cooked rice or noodles 
(remembering to add the extra ProPoints values), garnished with coriander sprigs