I’m a new comer to the world of Thai food and in my experience a Thai curry is thick, rich, soupy and delicious but I wanted to make a lighter verion for lunch.
I have to admit that I declare my efforts a success!
Light, tasty, a little spicy and oh so quick!
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
|266 g||chicken breast||116 g||mushrooms, sliced||46 g||spring onion, finely chopped||6 g||coconut oil||24 g||sesame seeds||51 g||Thai green curry paste||42 ml||reduced fat coconut milk||50 ml||water||149 g||tender stem broccoli||0.5||lime, juice only|
- Take a frying pan and put it on a medium heat.
- Add the mushrooms with a sprinkle of salt to bring out the mushrooms natural juices.
- After a couple of minutes add the coconut oil and the chicken breast.
- Colour the breast on both sides, around 2 minutes per side to colour, add the Thai green curry paste, coconut milk and water.
- Give everything a good mix and pop a lid on to cook the chicken breast.
- While the chicken is cooking, steam the broccoli to your liking and set aside.
- After 5 or so minutes check to see if the chicken is cooked. It will be firm to the touch when ready.
- If it needs a few more minutes with the lid on then that’s fine, but check that there’s enough liquid in the pan to call a sauce. If needed add a little more water.
- When the chicken is cooked, plate up the Thai curry along with the broccoli.
- Sprinkle the spring onion and sesame seeds over the chicken and add a spritz of lime just before you eat.
- Ordinary broccoli will work just as well for this recipe.
- Red Thai curry paste will also work really well for this recipe, I had Thai green curry paste, so that’s what I used.