Thai Green Chicken Curry
Wash and slice the pepper in 1cm thick pieces. Quarter the mushrooms. Wash the mange tout.
Slice the chicken into thin strips and fry in a heated pan with the olive oil and a pinch of salt and pepper for 8-10 minutes. After 8 minutes add in the peppers, mushrooms and mange tout and stir. Then add in the curry paste, coconut milk and a little water. Stir and bring to the boil. Simmer for a further 4 minutes then add in the juice of 1 lime.
Heat the rice according to the instructions on the packet. Then place rice onto a plate, add curry and finish off with the chilli slices scattered over the top. Enjoy!
Be careful to keep to portion size as this meal can be high in calories if you over do it.
We have more low calorie meals in our member's areas plus exercise program.
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