Low Calorie, Max Flavour Thai Green Curry!!

Directions

• To make the paste…
• Add all of the ingredients for the paste to a blender and blitz until smooth
• Spoon into a container or ramekin and keep for later covered in the fridge.
• To make the curry…
• Add the fry light to a large pan or wok and heat on a medium heat
• Add the chicken and fry for 7 or 8 minutes, until it has colour and is almost cooked all the way through. You’re not browning it, just trying to cook it off
• Add the broccoli and fry for a further 2 or 3 minutes until it starts to soften
• At this point, add the paste. You don’t need to add all of it, although it will definitely take all of it. I would say at least 4 tbsp but for a stronger flavour add the whole lot
• Fry the paste until it just starts to bubble and become aromatic
• Add the stock at this stage and wait for it to begin to bubble, giving it a good stir
• Pour in the can of light coconut milk, and add the mushrooms, chilli, carrots and beans. Continue to cook for around 4 or 5 minutes until the beans have softened slightly and everything is cooked through
• At this stage, if you want a thicker curry then increase the heat slightly and reduce the sauce, but personally I think it is better with a slightly runny sauce which will be soaked up by the rice.
• Serve with boiled basmati or plain rice and sprinkle the chopped coriander over. Enjoy!!