Lite Thai Curry

Name: Lite Thai Curry
Ingredients: 400 g chicken breasts; 1 lime, juice and zest of; 1 tablespoon oil; 1 teaspoon minced garlic; 2 spring onions; 1 teaspoon minced ginger; 150 g button mushrooms, quartered; 400 ml light coconut cream (coconut milk); 2 tablespoons fish sauce; 2 teaspoons red curry paste; 2 tablespoons chopped fresh coriander; salt, to taste; fresh coriander, to garnish; basil, to garnish; chopped chili, to garnish

15 ingredients

9 steps

Ingredients

400 g chicken breasts
1 lime, juice and zest of
1 tablespoon oil
1 teaspoon minced garlic
2 spring onions
1 teaspoon minced ginger
150 g button mushrooms, quartered
400 ml light coconut cream (coconut milk)
2 tablespoons fish sauce
2 teaspoons red curry paste
2 tablespoons chopped fresh coriander
salt, to taste
fresh coriander, to garnish
basil, to garnish
chopped chili, to garnish

Directions

1

Cut the chicken into bite size pieces and place in a bowl.
2

Add the lime zest and juice, season well and marinate for 15 minutes.
3

Heat oil in a large pot and saute the spring onions, garlic and ginger until fragrant.
4

Add the curry paste, fish sauce and soy sauce.
5

Let the flavors develop on low heat for 10-15 minutes.
6

Add the chicken, mushrooms, lite coconut cream and cook on medium to high heat for 20-25 minutes, or until chicken is cooked.
7

Just before serving, add the extra coriander and season with salt to taste.
8

Serve with steamed rice and scatter fresh coriander, basil and chili over the top.
9

2 servings.