Serves 2
Extra Easy - dependent on brand*
Ingredients
2 tbsps Thai Red or Green Curry Paste (syns dependent on brand)*
75ml light Coconut Milk (3 syns)
150ml Chicken Stock
2 Chicken Fillets, sliced
Frylight
You can use any Asian Vegetables you like but here are some recommendations...
Babycorn, diced
Mangetout, sliced in half diagonally
Half a Red onion, cut into wedges
Half a Courgette, sliced
Half a Red Pepper, sliced
Half a small can of Bamboo Shoots
Method
1. Fry the vegetables in a wok sprayed with frylight until soft.
2. Add the chicken and the Thai Curry paste and mix well.
3. Add the stock and coconut milk and leave to simmer until the chicken is completely cooked through.
4. Serve with rice or noodles.
* Sharwoods Thai Green Curry Paste = 0.5 syns per tbsp
Thai Taste or Sharwoods Thai Red Curry Paste = 1 syn per tbsp
Thai Red Curry |
Thai Red Curry |
Thai Green Curry |
No comments:
Post a Comment