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

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