I read today on twitter that 51% of Australians only know how to cook five different meals.
I personally couldn't imagine eating the same thing for dinner every week.
I hope that my blog has expanded some people's repertoires. It has definitely expanded mine.
My recipe book was also added to when I was introduced to Michelle Bridges' books and 12 week body transformation program last year.
Her recipes, as you can imagine, are all super healthy, packed with lots of veges but the best thing is, they taste fantastic.
This green curry packs a punch and you would never guess that it's low calorie.
I changed the recipe up a little to include rice because I can't eat curry without rice.
Start by heating the curry paste in a large frying pan until it is fragrant.
Add the chicken breast to the pan and cook until it is sealed.
Tip the veges into the frying pan (leave out the leaves) and stir them through the chicken.
Pour in the evaporated milk (you can use light coconut milk if you can't find coconut evaporated milk) and stir it through.
Bring the pot to a boil then reduce it to a simmer.
Simmer the curry until the chicken is cooked through.
Now add the fish sauce and lime juice.
Now it's time to add the leaves. Throw them into the pot and toss them around until they start to wilt.
Serve the curry with half a cup of rice for each person. Enjoy!
Recipe
Ingredients
- 1 tbs green curry paste
- 1 cup light coconut-flavoured evaporated milk
- 1 zucchini halved lengthways and thickly sliced
- 1 bunch of bok choy I like to rip of the leaves and add them at the last minute
- 150 g 6oz green beans, trimmed and halved
- 75 g 3oz spinach leaves
- 150 g 6oz chicken breast, trimmed and thinly sliced
- 1 tbs lime juice
- 1 teaspoon fish sauce
- basil leaves to serve
Instructions
- Heat the curry paste in a large fry pan or wok until it is fragrant. Add the chicken breast and cook until it is sealed then stir through the vegetables (except the leaves).
- Add the evaporated milk, stir it through then bring the pot to a boil then reduce to a simmer. Simmer the curry until the vegetables have softened and the chicken breast is cooked through.
- Add the lime juice and fish sauce and stir them through then add the leaves. Continue to simmer until the leaves have wilted (only about a minute).
- Serve the curry on half a cup of cooked white rice (per person) and scatter with the basil leaves.
Tania | My Kitchen Stories says
Great idea to lighten it up. Now if only I could follow your good example. I think there are going to be a lot of really fat people around in a year or two with all of the people on a heavy coconut and date diet.
Claire says
Haha yes you're quite right. I might be one of them!
Carrie-Ann says
Hi Claire. We have been using your recipe twice now. LOVE IT! What a great alternative to these Thai green curry that are heavy in calories. This one tastes just AS GOOD. Thank you so much!
Claire says
I thought it did! Yay so glad you liked it Carrie-Ann. I really must re-make this and update the photos!
Lorraine @ Not Quite Nigella says
Wow is that true!? That would be so boring to only have 5 dishes on rotation! Although I suppose I'm at the other end and don't like cooking anything twice (which presents its own problems :P )
Claire says
I just saw it again on the news. I can't believe it! I like food way too much to have the same thing so often. I'm all for having your backup go-to recipes but I love trying new things!
Nic@diningwithastud says
This looks delicious :) a perfect dish for the weather outside today too!
Claire says
It's nice and warming for cold weather but I think it's fresh enough to have in warmer weather too.