Thai chicken stew
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 |
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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
- Dissolve the stock cube in 200ml boiling water in a large saucepan over a medium heat.
- Add the coconut milk and once it’s heated through, about 5 minutes, stir in the green curry paste. Simmer for another 5 minutes.
- Add the chicken pieces and mushrooms and cook for 5 minutes.
- 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.
- Stir in half the lime juice and taste. Add more lime juice to taste, if necessary.
- 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