THAI GREEN CHICKEN CURRY RECIPE - BBC FOOD
Curry in a hurry? Save time by using ready-made paste in this truly tasty Thai green curry. Each serving provides 360 kcal, 28g protein, 9g carbohydrates (of which 7g sugars), 23.5g fat (of which 16g saturates), 2g fibre and 2.4g salt.
Provided by Gizzi Erskine
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant.
- Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened.
- Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper.
- To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.
Nutrition Facts : Calories 360kcal, CarbohydrateContent 9g, FatContent 23.5g, FiberContent 2g, ProteinContent 28g, SaturatedFatContent 16g, SugarContent 7g
RAS-EL-HANOUT CHICKEN TRAYBAKE RECIPE - BBC FOOD
Whip up an easy and healthy dinner in no time with this spicy chicken traybake. We've replaced potatoes with root vegetables to reduce the carbohydrates and included plenty of spice to turn up the flavour. If you're not into spicy food, check out the recipe tips for other flavour ideas. Each serving provides 361 kcal, 44g protein, 30g carbohydrate (of which 14g sugars), 5.5g fat (of which 1g saturates), 7g fibre and 0.5g salt.
Provided by Becca Spry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.
- Add the red onion and garlic and toss well. Roast for another 20 minutes.
- Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes, or until the chicken is cooked through. Stir through the coriander.
- To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.
Nutrition Facts : Calories 361kcal, CarbohydrateContent 30g, FatContent 5.5g, FiberContent 7g, ProteinContent 44g, SaturatedFatContent 1g, SugarContent 14g
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