Green Chicken Curry

Serves 4


Ingredients:

2 cups (500ml) coconut milk
2 tbsp oil
1 onion, chopped
2 tbsp green curry paste
500g chicken thigh fillets, cut into strips
4 kaffir lime leaves
1 tbsp fish sauce
1 tbsp lime juice
1 tsp finely grated lime rind
1 tbsp soft brown sugar


Method:

1. In a small pan, bring the coconut milk to the boil and cook over high heat for about 10 minutes, or until small bubbles of oil begin to crack the surface of the milk.
2. Heat the oil in a wok or a heavy-based frying pan. Add the onion and curry paste and cook over medium heat for about 3 minutes, or until the spices are fragrant. Add the chicken and stir-fry for 5 minutes.
3. Pour in the coconut milk, lime leaves and ¼ cup (60ml) of water and bring to the boil, stirring occasionally. Reduce the heat and simmer the curry for 10 minutes, or until the chicken is tender.
4. Stir in the fish sauce, lime juice, lime rind and the brown sugar. Serve the curry with steamed rice on the side.

Nutrition per serve:
Protein 30g;
Fat 40g;
Carbohydrate 10g;
Dietary Fibre 1g;
Cholesterol 85mg;
2145 kj (510 cal)

Note: If you want to add vegetables to this curry, stir in 100g snake or green beans with the coconut milk, lime leaves and water.