FreeFrom ‘Sort of’ Green Thai Chicken Curry
Wheat, gluten, corn, egg & nut free; can be dairy and/or soya free
If you want to make this as a vegetarian dish you can use tofu instead of the chicken.
2 tbsp olive oil
4 hot green chillies, pipped and sliced very finely (take care to wash your hands very well before touching your face or eyes)
1/2 bulb garlic, the cloves skinned and sliced thinly
1 head fennel, trimmed and sliced thinly
1 yellow pepper, cored and sliced thinly
6 chicken breasts or 12 boned chicken thighs
or 500g / 1lb 2oz plain tofu, cubed
250ml / 8fl oz coconut milk
juice of 2 limes
200g / 7oz water chestnuts (canned), halved horizontally
sea salt and freshly ground black pepper
12 tbsp Basmati rice
150g / 5oz mange tout (snow peas)
3 tbsp cow’s or goat’s butter, if you can eat them, or olive oil
6 spring onions (scallions), trimmed and chopped small
2 handfuls of fresh coriander (cilantro) leaves, chopped fairly small
Heat the oil in a wide, heavy pan and add the chillies and garlic. Fry gently for a few minutes taking care not to breathe in the chilli fumes. Add the fennel and yellow
pepper and continue to fry gently until the latter is starting to soften.
Add the chicken or tofu, the coconut milk, lime juice, water chestnuts and some seasoning.
Bring to the boil, cover, turn down the heat and simmer gently for 35–45 minutes for the chicken (35 minutes for thighs, 45 minutes for breasts), or 15 minutes for the tofu.
While the chicken is cooking, bring a large pan of cold water to the boil. Add the rice and boil briskly for 7–8 minutes or until the rice is cooked but not mushy.
Halve the mange tout (snow peas) and steam for 3–4 minutes in a steamer – they should be only partially cooked so that they retain some of their crunch.
Drain the rice, stir in the butter or oil and the mange tout – keep warm.
When the chicken is ready to be served, adjust the seasoning to taste, then add the spring onions (scallions) and coriander (cilantro), chopped quite small and stir in lightly.
Serve with the rice and a green salad.
Serves 6 – per portion
516cals – 40g protein
26g total fat – 15g sat / 8g mono / 2g poly
31g carbohydrate of which 5g sugar
1.5g fibre – 193mg sodium / 0.5g salt
Good Source of: Vitamin B2, B6 & megnesium
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