{"id":15745,"date":"2020-07-02T20:52:55","date_gmt":"2020-07-02T08:52:55","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/thai-green-curry-2\/"},"modified":"2023-08-07T14:38:33","modified_gmt":"2023-08-07T02:38:33","slug":"thai-green-curry-2","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/07\/02\/thai-green-curry-2\/","title":{"rendered":"Veg Packed Thai Green Chicken Curry and Cauliflower ‘Rice’"},"content":{"rendered":"\n

Deliciously creamy and fragrant, a Thai green curry is always popular. Use a good quality store-bought curry paste to fast-track this recipe and feel free to use fish instead of chicken for a Thai Green Fish Curry. This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!<\/p>\n\n\n

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Thai Green Chicken Curry with Lime Leaf, Peas, Courgette, Beans and Cauliflower ‘Rice’<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>
  • 1<\/span> tsp<\/span> oil<\/span><\/li>
  • 1<\/span> onion, diced<\/span><\/li>
  • 2<\/span> Tbsp<\/span> Thai Green Curry Paste (store-bought)<\/span><\/li>
  • 400g<\/span> can lite coconut milk<\/span><\/li>
  • 2<\/span> kaffir lime leaves, tough stem removed and thinly sliced<\/span><\/li>
  • 1<\/span> tsp<\/span> sweet chilli sauce<\/span><\/li>
  • 1-2<\/span> tsp<\/span> fish sauce<\/span><\/li>
  • 500g<\/span> boneless, skinless chicken thighs or breast, diced<\/span><\/li>
  • 2<\/span> medium courgettes, sliced<\/span><\/li>
  • 1\u00bd<\/span> cup<\/span> frozen peas<\/span><\/li>
  • 150g<\/span> green beans, trimmed and cut in half<\/span><\/li><\/ul><\/div>

    To serve<\/h4>
    • Asian herbs (coriander, mint, Thai basil)<\/span><\/li>
    • Cauliflower rice (see recipe below)<\/span><\/li>
    • 1<\/span> lime, or \u00bd lemon, cut into wedges<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>
      • Heat oil in a large fry-pan on medium heat. Add onion and cook for 4-5 minutes until soft. If at any time onion is sticking to the bottom of the pan and burning, add 1-2 tablespoons of water, stir, and it should unstick. <\/span><\/div><\/li>
      • Add curry paste and 3-4 tablespoons of the coconut milk, stir together until smooth and cook for 2-3 minutes until the paste if fragrant. <\/span><\/div><\/li>
      • Add remaining coconut milk, kaffir lime leaves, sweet chilli sauce and fish sauce, stir and simmer for 3-4 minutes. Add chicken to simmering sauce, cover and cook for about 5 minutes before adding courgette, peas and beans; continue to cook for a further 3-4 minutes or until chicken is cooked through. Season to taste with more fish sauce if needed.<\/span><\/div><\/li>
      • Scatter fresh herbs over the curry and serve with cauliflower rice. Squeeze over lime or lemon just before eating. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n <\/div>\n \n

        Notes<\/h3>
        Nutrition information:<\/strong><\/span><\/span>
        <\/div>\nEnergy: 443cals (1851kJ)<\/span><\/span>
        <\/div>\nProtein: 39.8g<\/span><\/span>
        <\/div>\nCarbohydrate: 20.3g (16.1g sugars)<\/span><\/span>
        <\/div>\nFat: 20.8g (12.9g saturated fat)<\/span><\/span><\/div><\/div>\n \n
        \n \n
        <\/g><\/svg><\/span> Calories: <\/span>443<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n
        \n
        \n \n

        Cauliflower ‘rice’<\/h2>\n
        Cauliflower rice is awesome – light, fluffy and the texture of cooked rice, it makes the perfect low-calorie, low-carb side to lots of dishes.<\/span><\/div>\n <\/div>\n \n
        \n
        Servings <\/span>4<\/span><\/div>\n
        Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
        \n \n

        Ingredients<\/h3>
        • 1<\/span> head<\/span> cauliflower (about 750-800g including stem), cut into florets<\/span><\/li>
        • 1<\/span> Tbsp<\/span> butter or extra-virgin olive oil<\/span><\/li>
        • \u00bc-\u00bd<\/span> cup<\/span> chopped fresh parsley or coriander (optional)<\/span><\/li>
        • Pinch of finely grated lemon zest<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>
          • Place cauliflower florets in a food processor and briefly blitz until it resembles the texture of rice or couscous. You may have to do this in batches to avoid overcrowding the food processor. If you don't have a food processor, you can either finely chop the cauliflower or coarsely grate it. <\/span><\/div><\/li>
          • Transfer to a large glass or microwavable bowl and microwave on high for a few minutes – this steams the cauliflower and evaporates moisture to make it extra fluffy. If you don't have a microwave, spread cauliflower out on an oven tray lined with baking paper and bake in a 200\u00b0C oven for 10-15 minutes until just tender and fluffy. <\/span><\/div><\/li>
          • Toss hot cauliflower rice with butter\/extra-virgin olive oil, herbs and lemon zest (if using), and season to taste with a little salt and pepper. <\/span><\/div><\/li><\/ul><\/div><\/div>\n \n <\/div>\n \n

            Notes<\/h3>
            Nutrition information:<\/strong><\/span><\/span>
            <\/div>\nEnergy: 92cals (385kJ)<\/span><\/span>
            <\/div>\nProtein: 4.6g<\/span><\/span>
            <\/div>\nCarbohydrate: 7.7g (6.7g sugars)<\/span><\/span>
            <\/div>\nFat: 4.0g (0.7g saturated fat)<\/span><\/span><\/div><\/div>\n \n
            \n \n
            <\/g><\/svg><\/span> Calories: <\/span>92<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

            Deliciously creamy and fragrant, a Thai green curry is always popular. Use a good quality store-bought curry paste to fast-track this recipe and feel free to use fish instead of chicken for a Thai Green Fish Curry. This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!<\/p>\n","protected":false},"author":3,"featured_media":15746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2377,2374],"tags":[],"class_list":["post-15745","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-freshstart","category-recipes","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/15745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=15745"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/15745\/revisions"}],"predecessor-version":[{"id":16302,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/15745\/revisions\/16302"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15746"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=15745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=15745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=15745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}