 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Protein-rich, you can adapt this recipe whether you eat meat or not simply add tofu chunks or prawns. I serve this with brown basmati. Low GL. Ingredients:
1 small onion, chopped |
2 garlic cloves, crushed |
2 teaspoons thai green curry paste |
1 tablespoon olive oil |
1 small chicken breast, cubed |
firm tofu, cubed |
peeled prawns |
1 tablespoon fish sauce |
3/4 pint light coconut milk |
2 kaffir lime leaves |
1 large courgette, chopped |
fresh basil leaf |
Directions:
1. Steam-fry onions, garlic and curry paste in oil for 2 minutes.
2. Add chicken, tofu or prawns – whichever you choose – and fry for a further 5 minutes.
3. Add fish sauce, coconut milk and kaffir lime leaves. Stir well, cover and leave to simmer for at least half an hour.
4. 5–10 minutes before serving, add courgettes and basil leaves and continue simmering.
|
|