Skinny Mini Thai Curry

We love the taste of this deliciously flavorsome Thai Green Curry. Its quick and easy to make and the whole family will love it.


Thai Curry



10 Sprays of Fry Oil
4 Chicken Breast, Diced
1 Red Chili, deseeded. If you do not like the heat, maybe leave this ingredient out.
1 Bunch of Broccoli
1 Brunch of Fresh Coriander
1 cup/120ml of Chicken Stock
3-4 Mini Sweetcorn Cobs
Handful of Mangetout
400ml of Light Coconut Milk
Thai Green Curry Paste
1 tsp Cornflower
1 Lime Wedge
Brown Rice to Serve. If you don’t like rice maybe swap for low calorie noodles.



Heat a large frying pan and spray in the oil

Add the chicken and fry for 5-6 minutes until nearly cooked through.

Add the broccoli and fry for a further minute, then add the curry paste.

Cook for 1 minute or two until the paste starts to release its fragrance, then add in the stock. Bring to a gentle bubble and allow to simmer for 2-3 minutes.

Stir in the coconut milk, mangetout & mini sweetcorn cobs and heat it through

Add a teaspoon of cornflour and stir through

Serve over rice topped with lime wedges, fresh coriander and sprinkle with the chopped cashew nuts

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