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Make Your Own Low Fat Meals

Coconut chicken withred curry & greens

Poach chicken Thai style, team it with skinny noodles and crisp Asian greens.
Cookingtime: 30 mins

250ml (1 cup) light coconut milk
250ml (1 cup) water
3 cm-piece fresh ginger, peeled, sliced
1 garlic clove, bruised
500g chicken breast fillets
1 tbs red curry paste
100ml light coconut milk, extra
2-3 tsp lime juice
2 tsp brown sugar
2 bunches baby choy sum, blanched
1 bunch baby buk choy, quartered,blanched
2 cups cooked rice vermicelli noodles
Fresh coriander leaves, to serve

  • Bring the coconut milk, water, ginger and garlic to the boil in a large saucepan over high heat. Add the chicken. Reduce heat to low and cover. Simmer gently for 10 minutes or until just cooked through. Set aside in theliquid to cool slightly. Transfer toa clean chopping board.
  • Heat a wok over high heat. Stir-fry the curry paste for 1 minute or until aromatic. Add the extra coconut milk. Bring to the boil. Stir in the lime juice and sugar. Stir inthe choy sum and buk choy for 1 minute or untilwarmed through.
  • Thinly slice the chicken diagonally. Dividethenoodles among bowls. Top withthe chicken. Spoon over thechoy sumand buk choy curry mixture. Top withthe coriander leaves.

COCONUT MILK - 400ml PASTE RED  - 1kg PASTE GREEN - 1kg GLASS NOODLES - 500 gms
COCONUT MILK - 400ml PASTE RED - 1Kg PASTE GREEN - 1Kg GLASS NOODLES - 500 Gms
Rs.135Rs.115 Rs.325Rs.310 Rs.325Rs.310 Rs.190Rs.175
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