Name: Thai green curry
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 2
Ingredients: 1 lemongrass stalk trimmed and chopped; ¼ tsp ground cumin; ½ tsp ground coriander; 1 large fat green chilli roughly chopped (leave the seeds in if you like it spicy); 1½ inch piece fresh root ginger peeled and chopped; 2 garlic cloves peeled; 25g (1oz) fresh coriander; 3 spring onion trimmed and chopped; Finely grated zest and juice of 1 lime; 1 tbsp sunflower oil; 2 small skinless boneless chicken thighs about 200g (7oz) trimmed of any visible fat thinly sliced; 1 carrot about 85g (3oz) peeled and cut into thin julienne (matchstick shaped sticks); 200g (7oz) mangetout and baby corn halved lengthways; 1 pak choi leaves roughly sliced and bulb thinly sliced; 1 heaped tsp cornflour; 150ml (5floz) cold water; 125g (4oz) dairy-free plain no-added-sugar soya yogurt 0% fat Greek yogurt or reduced-fat coconut milk; 1 tbsp low-salt soy sauce (optional)

Meal type: Main meal

Serves: 2

Total time: 21 minutes

Preparation: 10 minutes

Cook: 11 minutes

Trim the lemongrass and remove any woody leaves from the outside and discard. Place onto a chopping board and bash with a rolling pin to break up the fibres and then roughly chop.
Place into a food processor with the cumin, coriander, chilli, ginger, garlic, coriander, spring onions, lime zest and juice, and 4 tbsp water, and blend to a fine paste. You may need to scrap the mixture from the side of the processor bowl and whizz again.
Heat the oil in a wok or large frying pan and fry chicken for 3 minutes. Add the carrot, mangetout, baby corn and white bulb of the pak choi and stir fry for 2 minutes.
Mix the cornflour with the water and add to the wok with the curry paste and yogurt. Simmer over the lowest heat possible for 4 minutes.
Stir in the pak choi leaves and simmer for 1 minute until wilted. Season with freshly ground black pepper and soy sauce if using. Serve immediately.

Cook’s tip

Serve with wholegrain rice or noodles. If you like it hot, use Thai chillies. For a milder version, use fat green chillies.

Energy 1201kJ 286kcal 14%

Carbs 13g -

Fibre 6.1g 20%

Fat 8.7g Low 12%

Saturates 1.6g Low 8%

Sugar 9.8g Low 11%

Salt 1.2g Low 20%

% = an adult's reference intake

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Ingredients

1 lemongrass stalk, trimmed and chopped

¼ tsp ground cumin

½ tsp ground coriander

1 large fat green chilli, roughly chopped (leave the seeds in if you like it spicy)

1½ inch piece fresh root ginger, peeled and chopped

2 garlic cloves, peeled

25g (1oz) fresh coriander

3 spring onion, trimmed and chopped

Finely grated zest and juice of 1 lime

1 tbsp sunflower oil

2 small skinless, boneless chicken thighs, about 200g (7oz), trimmed of any visible fat, thinly sliced

1 carrot, about 85g (3oz), peeled and cut into thin julienne (matchstick shaped sticks)

200g (7oz) mangetout and baby corn, halved lengthways

1 pak choi, leaves roughly sliced and bulb thinly sliced

1 heaped tsp cornflour

150ml (5floz) cold water

125g (4oz) dairy-free plain no-added-sugar soya yogurt, 0% fat Greek yogurt or reduced-fat coconut milk

1 tbsp low-salt soy sauce (optional)

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Cook’s tip