Post by dudette2001uk on May 30, 2015 20:26:00 GMT
Serves 4
1.5 syns per serving
Ingredients:
Frylight
2 level tbsp of Thai green curry paste (2 syns)
8 skinless/boneless chicken thighs cut into chunks (I used chicken breast)
600ml boiling chicken stock
100ml light coconut milk (4 syns)
400 frozen mixed vegetables
2 tbsp light soy sauce
Salt & pepper
Small handful of coriander
Method:
Spray a large wok or frying pan with Frylight & place over a medium-high het. Add the curry paste & the chicken & stir fry for 2-3 minutes. Add the stock & the coconut light milk & bring to the boil.
Reduce the heat, cover & simmer for 10 minutes or until the chicken is cooked through.
Add the vegetables to the wok, bring bck to a simmer & cook for 6-8 minutes or until tender. Remove from the heat stir in the soy sauce & seasoning.
Ladle the curry into bowls & scatter over the coriander. Delicious served with rice.
1.5 syns per serving
Ingredients:
Frylight
2 level tbsp of Thai green curry paste (2 syns)
8 skinless/boneless chicken thighs cut into chunks (I used chicken breast)
600ml boiling chicken stock
100ml light coconut milk (4 syns)
400 frozen mixed vegetables
2 tbsp light soy sauce
Salt & pepper
Small handful of coriander
Method:
Spray a large wok or frying pan with Frylight & place over a medium-high het. Add the curry paste & the chicken & stir fry for 2-3 minutes. Add the stock & the coconut light milk & bring to the boil.
Reduce the heat, cover & simmer for 10 minutes or until the chicken is cooked through.
Add the vegetables to the wok, bring bck to a simmer & cook for 6-8 minutes or until tender. Remove from the heat stir in the soy sauce & seasoning.
Ladle the curry into bowls & scatter over the coriander. Delicious served with rice.