Thai Green Curry Diet Hack
A low-fat Thai green curry with a from-scratch paste, 750g of chicken breast and loads of veg - 51g of protein and 641 calories per serving including rice.
51g protein / serving
641 kcal / serving
45 min
Serves 4
Recipe from YouTube by Haus Media
Ingredients
- green chilli15 g
- cumin1/2 tsp
- turmeric1/2 tsp
- chicken breast750 g
- chicken stock1 cube (10 g)
- bamboo shoots1 tin (200 g)
- onion2 medium (300 g)
- baby corn100 g
- sugarsnap peas200 g
- basil15 leaves (15 g)
- cooked white rice660 g
- lemongrass4 pieces (40 g)
- aubergine1 (250 g)
- mushroom100 g
- oil2 tbsp
- fish sauce4 tbsp (60 ml)
- lime2 (100 g)
- sugar2 tbsp (25 g)
- red chilli1 (15 g)
- corianderhandful (20 g)
- garlic2 tbsp (30 g)
- salt1 tsp
- galangal1.5 tbsp (22 g)
- shrimp paste1.5 tsp (8 g)
- lime peel2 tsp (10 g)
- coriander seed2 tsp (10 g)
- black pepper1/2 tsp
Method
Pound the curry paste: green chilli, lemongrass, garlic, salt, galangal, shrimp paste, lime peel, coriander seed, pepper, cumin and turmeric.
Fry the paste in the oil until fragrant.
Add the chicken breast, onion, aubergine, mushroom, baby corn, sugarsnap and bamboo shoots; toss to coat.
Add the chicken stock, fish sauce and lime juice; simmer until the chicken is cooked through.
Stir in the basil and sugar. Serve over the cooked rice with red chilli and coriander.