Low calorie green chicken curry

Green chicken curry

I read today on twitter that 51% of Australians only know how to cook five different meals. I personally couldn’t imagine eating the same thing for dinner every week. I hope that my blog has expanded some people’s repertoires. It has definitely expanded mine. My recipe book was also added to when I was introduced to Michelle Bridges’ books and 12 week body transformation program last year. Her recipes, as you can imagine, are all super healthy, packed with lots of veges but the best thing is, they taste fantastic. This green curry packs a punch and you would never guess that it’s low calorie. I changed the recipe up a little to include rice because I can’t eat curry without rice.

Green curry paste

Start by heating the curry paste in a large frying pan until it is fragrant.

Sealing the chicken

Add the chicken breast to the pan and cook until it is sealed.

Adding the veges

Tip the veges into the frying pan (leave out the leaves) and stir them through the chicken.

Adding evaporated milk

Pour in the evaporated milk (you can use light coconut milk if you can’t find coconut evaporated milk) and stir it through. Bring the pot to a boil then reduce it to a simmer. Simmer the curry until the chicken is cooked through. Now add the fish sauce and lime juice.

Add the leaves, fish sauce and lime juice

Now it’s time to add the leaves. Throw them into the pot and toss them around until they start to wilt.

Green chicken curry

Serve the curry with half a cup of rice for each person. Enjoy!

Green chicken curry

Thai green chicken curry – recipe adapted from Michelle Bridges ‘Crunch time cookbook’

serves 2, approx 390 calories per serve including 1/2 cup cooked white rice

• 1tbs green curry paste
• 1 cup light coconut-flavoured evaporated milk
• 1 zucchini, halved lengthways and thickly sliced
• 1 bunch of bok choy (I like to rip of the leaves and add them at the last minute)
• 150g green beans, trimmed and halved
• 75g spinach leaves
• 150g chicken breast, trimmed and thinly sliced
• 1tbs lime juice
• 1 tsp fish sauce
• basil leaves to serve

Heat the curry paste in a large fry pan or wok until it is fragrant. Add the chicken breast and cook until it is sealed then stir through the vegetables (except the leaves).

Add the evaporated milk, stir it through then bring the pot to a boil then reduce to a simmer. Simmer the curry until the vegetables have softened and the chicken breast is cooked through.

Add the lime juice and fish sauce and stir them through then add the leaves. Continue to simmer until the leaves have wilted (only about a minute).

Serve the curry on half a cup of cooked white rice (per person) and scatter with the basil leaves.