Thai Green Curry

Treat your tastebuds to this classic curry – the perfect, simple, nutritious meal for any time of year.

Ingredients

• 4 cups cooked brown rice
• 1 Tbsp olive oil
• 1 red onion, quartered
• 2 Tbsp Thai green curry paste
• 600g chicken breast, sliced
• 400ml light coconut milk
• 4 cups green beans, halved
• 2 cup peas
• 1 cup bamboo shoots
• 4 baby bok choy, chopped
• 2 carrots, peeled and sliced
• ¾ Tbsp fish sauce
• 1 tsp brown sugar
• 1 Tbsp fresh coriander

Method

1. Sauté oil and onion in a saucepan over medium heat until lightly browned.
2. Add chicken and cook for 3 minutes
3. Add curry paste and stir for 1 minute or until aromatic.
4. Add coconut milk and increase heat to high.
5. Bring to the boil.
6. Add vegetables, fish sauce and brown sugar.
7. Reduce heat and simmer for 5 minutes or until vegetables are cooked.
8. Stir through coriander.
9. To serve using your Portion Control Disc – add rice to carbohydrate section and serve curry into both the protein (chicken) and vegetable sections.