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Thai green chicken curry Serves six.
Ingredients
• 225g new potatoes, cut into chunks
• 100g green beans, trimmed and halved
• 1 tbsp vegetable or sunflower oil
• 1 garlic clove, chopped
• 1 rounded tbsp or 4tsp Thai green curry paste
• 400ml can coconut milk
• 2 tsp Thai fish sauce
• 1 tsp caster sugar (optional)
• 450g boneless skinless chicken (breasts or thighs), cut into bite-size
pieces
• 2 lime leaves finely shredded, or lime zest, plus extra to garnish
• handful of basil leaves
Method
1. Put 225g new potato chunks, into a
pan of boiling water and cook for 5
minutes. Add trimmed and halved
green beans and cook for a further
three minutes until both are tender.
2. In a wok or large frying pan, heat 1
tbsp vegetable or sunflower oil until
hot, add garlic and cook for 1 minute,
stir in Thai green curry paste and let
it warm for a few seconds.
3. Pour in a 400ml can of coconut
milk and let it bubble gently - add 2
tsp Thai fish sauce and 1 tsp caster
sugar, then the chicken chopped
into bite-size pieces. Cover and
simmer for about 10 minutes until
the chicken is cooked.
4. Add the potatoes and beans to the
pan and let them warm in the hot
sauce before adding lime leaves or
lime zest.
5. Add basil leaves and cook briefly
before serving.
Can served with boiled rice (use brown
rice if you are keeping the carbs down
and want a lower blood glucose spike),
but as there's already potato in this, you
may not want any extra carbs at all.
Recipe adapted from
www.bbcgoodfood.com
Nutrition
Per serving:
15g fat
20g protein
10g carbohydrate