Serves 4.

You can buy ready-made green curry sauce, but it is
so much nicer when it is fresh. This may look
complicated, but if you prepare all the ingredients
beforehand it is actually extremely easy and is well
worth the effort.

Prep time: 5 minutes
Cooking time: 15 minutes

Ingredients:
1  410g tin low-fat coconut milk
3 tbsp Thai green curry paste
200g chicken breast, thinly sliced (you can
substitute 200g lean beef)
1 medium aubergine, cut into 1 inch pieces
50g green beans, topped and tailed
1 410g tin baby corn, drained
2 410g tins of mushrooms, drained
2 Tbsp brown sugar
2 Tbsp fish sauce
3 kaffir lime leaves, stem removed and thinly
sliced (or use 2 tbsp lime juice with the zest of ½ lime)
60g fresh basil leaves (set a few aside for garnish)
2 large, long chillies (1 red and 1 green for colour),
sliced lengthwise

For the accompanying vegetables:
2 tsp vegetable oil (not olive oil)
2 packs of mixed vegetables for stir-fry (200gs)

In a wok, stir fry the coconut milk for 5 minutes over
a high heat.  Add the green curry paste and continue
to stir fry for another two minutes.  Add the chicken
(or beef) pieces and cook for a minute, just until
they begin to change colour.  Add the aubergine
pieces and continue to cook until they are just soft.  
Now add the green beans: cook them for another
two minutes before adding the tinned mushrooms
and baby corn.  Add the brown sugar and stir to
dissolve, then add the fish sauce, kaffir lime leaves
(or lime juice and zest), and basil.

Pour into a serving dish, quickly rinse out the wok
and return it to a high heat with a teaspoon of
vegetable oil.  Tip the vegetable stir-fry into the wok
and stir-fry them briskly for a minute or so until they
are just cooked but still retain some crunch.

Garnish the curry with selected basil leaves and
sliced chillies.

Per Serving:
CALORIES: 457.50
FAT: 26.66
PROTEINS: 24.31
CARBOHYDRATES: 38.84



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Photography by Dan Welldon www.danwelldon.com