People often associate delicious, mouthwatering recipes with piling on the pounds, but it really doesn’t need to be that way. Lisa Faulkner has teamed up with Weight Watchers® to create healthy alternatives to the nation’s favourite party dishes, without compromising on taste.
By making some very small changes to a traditional Thai recipe, Lisa has drastically reduced its ProPoints® values, meaning it can be easily accommodated into your daily allowance. Lisa says "Thai Green Curries are often laden with calories as they’re full of cream and coconut milk, but I include lots of chicken stock in mine, with only a small amount of low-fat coconut milk, which keeps it nice and healthy"
- ProPoints® Value: 8
- Servings: 4
- Preparation Time: 15 min
- Cooking Time: 30 min
- Level of Difficulty: Easy
Ingredients:
- 5 sprays Calorie Controlled Cooking Spray
- 6 medium Shallots peeled and sliced
- 2 cloves garlic crushed
- 500 g Chicken Breast Skinless and cut into chunks
- 5 stem Lemon Grass Stems, very finely chopped, or 2 tsp prepared lemongrass
- 2 teaspoons Ginger Root or 2 tsp prepared ‘fresh’ ginger (grated)
- 400 ml Reduced Fat Coconut Milk1 cube(s)
- Stock Cube Vegetable, dissolved in 150ml hot water
- 4 teaspoons Thai green curry paste, mild
- 2 tablespoons Thai Fish Sauce
- 2 tablespoons Coriander, Fresh 2 tablespoons Coriander,
- Fresh Pinch Pepper, Black (Whole, Cracked or Ground) (ground)
- 1 sprig(s) of Coriander, Fresh, to garnish
Method
- Heat a wok or large frying pan and mist with low-fat cooking spray.
- Add the shallots, garlic and chicken and cook over medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned
- Add the lemongrass, ginger, coconut milk, chicken stock and curry paste.
- Stir in the fish sauce or soy sauce and coriander
- Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little
- Season with salt and pepper, if needed. Serve with cooked rice or noodles (remembering to add the extra ProPoints values), garnished with coriander sprigs
