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Thai green curry

New Page 1

Serves: 3-4 people.

Old ingredients New suggestions

 4 chicken breast fillets, cut into strips

 ½ packet of mushrooms, chopped

1 green pepper, chopped

1 red pepper, chopped

5 baby marrows, chopped

1 tin of coconut milk

1 tablespoon of green curry

1 tablespoon of peanut butter

2 teaspoons of soy sauce

1 teaspoon of grated ginger

Olive oil

Salt and pepper to taste

 

Choose skinless chicken breasts or remove the skin before cooking.

This is a great dish for getting 3 or more vegetables in. Any vegetables can be used e.g. broccoli, carrots, cabbage, sugar snap peas, green beans, butternut cubes, celery etc.

Coconut milk is extremely high in saturated fat (unhealthy fats). Use the ‘lite’ coconut milk option, which is lower in fat, or any of the other low fat alternatives listed below.

Do not include peanut butter if you make this dish for guests and aren’t sure if any of them suffer from a peanut allergy.

 Canola oil can also be used instead of Olive oil

If you add salt when cooking, try to avoid adding more salt to the meal when at table.

 

Method:

1.       Fry the chicken strips in a little oil, until just done.

2.       Add the coconut milk, green curry, soy sauce, ginger and peanut butter.

3.       Stir until peanut butter and green curry have dissolved.

4.       Add the chopped veggies, and cook for 20-30 minutes until the liquid is reduced and the veggies are soft.

5.       Serve with jasmine rice. Basmati rice or even wild or brown rice are lovely alternatives and will have a slightly more favourable effect on blood glucose levels as they are digested more slowly.

6.       Add fresh coriander for a delicious fresh flavour to compliment the curry.

Legumes e.g. 1 can (410g) chickpeas or lentils can be used instead of chicken for a vegetarian alternative.

 

Lower fat alternatives for regular coconut milk:

Low fat plain yoghurt or buttermilk may also be used instead of the coconut milk. If you choose either of these, remember to add to the dish allowing to heat through just before the end of the cooking time. Do not boil the mixture as the sauce will curdle.

1 can ‘lite’ coconut milk

¼ can ‘lite’ coconut milk (100 ml) with 100 ml skim or fat free milk

200 ml low fat evaporated milk with 100 ml water and 8 drops coconut essence

Recipe checklist:

Contains at least 2-3 vegetables: Yes

Low in salt: Yes

Moderate, low-fat protein: Yes

Lower in fat: Yes

Fibre-containing (particularly if legumes are added and served with brown or wild rice): Yes

 
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