Thai Green Curry

Thai Green Curry

From WW How to Cook Book.

Serves 4

Points per serving: 3½ (original points)

low fat cooking spray
2 garlic cloves, crushed
2 onions
2½ cm fresh root ginger peeled and chopped finely
2 x 165g skinless, boneless chicken breasts cut into bite size pieces
1-2 Teaspoons of Thai Green/Red curry paste
3 tablespoons of soy sauce
grated zest and juice of 1 lime
1225ml chicken stock
½ teaspoon sugar
100 g watercress
small bunch of coriander chopped roughly
1 tablespoon of peanuts toasted to garnish

Heat a non stick wok or large frying pan on a high heat, spray with low fat cooking spray and fry garlic, onion and ginger quickly until golden brown adding a little water if necessary to prevent them sticking

Add the chicken pieces and brown them all over then add curry paste and stir till chicken coated, add soy sauce lime zest and juice, stock and sugar and cook for 2 mins.

Add the watercress and coriander reserving a little to garnish, and cook for a final 2 mins. If the mixture begins to dry out add a little water.

Garnish with peanuts and enjoy. 

Thai green curry

Servings | 2
Estimated POINTS® value per serving 3.5 or free on no count

1 chicken breast, chopped
carton fresh baby corn, chopped
bag sugar snap peas, chopped
1 red and 1 yellow pepper, chopped
5 spring onions, chopped
medium onion chopped
carton button mushrooms,chopped
Blue Dragon Thai green curry sauce
2 thin green chllies
fresh ginger, peeled and grated or chopped
tsp garlic puree
1 tbsp nam pla (Thai fish sauce)
1 splenda tablet (or other artificial sweetener)
tbsp greek yogurt

Fry ginger, chillies and garlic in FryLight and nam pla for 1 min.
Add chicken and stir fry for a further 5 mins.
Add chopped veg and fry for a further 5 mins.
Add green curry sauce, yogurt and sweetener and simmer for 10-15 mins.

All you need to count is the green curry pouch and this is 1pt a pouch