Thai green curry

4 servings Prep: 10 mins, Cooking: 25 mins
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A low-fat curry recipe that's a keeper.

By Food24 May 16 2014
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Ingredients (8)

500 g chicken — strips
1 onion — sliced
1 button mushrooms — punnet
1 cup pepper — mixed, julienned
2 tsp thai green curry paste
1 coconut milk
salt and freshly ground black pepper — to taste
5 ml vegetable spice
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Method:

Fry the onions, mushrooms, peppers and vegetable spices in the olive oil  for +- 5 minutes.

Add the chicken strips until the chicken is cooked through.

Add the green Thai curry paste and mix through, pour the coconut milk over and allow to simmer for 5 minutes.

Serve with Basmati rice.

A healthy low-fat meal that is cooked in 30 minutes, the left overs makes for a great lunch the next day.

Reprinted with permission of Daily Dose of Fresh



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