Thai chicken stew

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An easy version of a Thai green curry that’s more like a stew than the usual thicker curry sauce.  Served over bean sprouts as a no-carb alternative to noodles or rice.

BEST SERVED WITH AN ICE-COLD COCA-COLA ZERO SUGAR!

Prep:
Cook:
5 mins
30 minutes
Serves: 4 portions
Ingredients
1 chicken stock cube
1 x 400ml can of coconut milk
4 tbsp Thai green curry paste
4 chicken breasts, sliced into 2cm strips
100g shitake or white mushrooms, cut into quarters
300g fresh or frozen broccoli florets
Juice of 1 lime
200g bean sprouts
Small bunch coriander, leaves only
1 red chilli, sliced into circles
200ml boiling water

directions

  1. Dissolve the stock cube in 200ml boiling water in a large saucepan over a medium heat.
  2. Add the coconut milk and once it’s heated through, about 5 minutes, stir in the green curry paste. Simmer for another 5 minutes.
  3. Add the chicken pieces and mushrooms and cook for 5 minutes.
  4. Add the broccoli and cook for the time indicated on the packet. The chicken should be cooked through and the broccoli tender but not too soft.
  5. Stir in half the lime juice and taste. Add more lime juice to taste, if necessary.
  6. Make sure it’s piping hot and serve over the bean sprouts. Top with the coriander leaves and red chilli slices to suit taste.

 

Serving Suggestion: Serve with white or brown rice