4-5 Chicken breast fillets 400mls/14 fl oz of low fat coconut milk 2tbsp Thai green curry paste 2 garlic cloves, crushed 1 medium to large Aubergine (add to required taste). 1 onion – fine sliced (optional) 3 fresh green chillies finely chopped 4tbs of fresh coriander, finely chopped Boiled rice.
Dice the chicken. Add coconut milk to the pan and bring to the boil.
Place diced chicken into the pan and lower the heat, allow to simmer slowly for around 25-30 mins or until chicken is tender.
Remove chicken once cooked and allow to stand.
Stir the green curry paste into the pan, then add the chillies, aubergines, onions and simmer for 5 mins.
Return the chicken to the pan and bring to the boil.
Season with salt and pepper (pinch) then stir in the coriander.
Serve with boiled rice.
Remember - look out for: Good Fats Polyunsaturated fats Monounsaturated fats
Avoid the: Bad Fats Trans Fats Saturated fat
Five a day - How to reach your five a day target! - Snack on fruit/nuts (in moderation) if you are feeling hungry between meals - Drink fresh juice or smoothies for your breakfast. - Add pulses/beans to curries and soups. - Add salad to sandwiches. - Incorporate vegetables within your lunch, snacking or main meal at least 3 portions. - Use the water from your cooked vegetables to add to your gravy. - Add fruit, nuts to your breakfast cereal.
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