Fragrant Thai Curry 

With Pak Choi & Wholegrain Rice

This fragrant Thai curry is bursting with flavour and so much healthier than any takeaway!! It's very easy and can be made using red or green curry paste.  The addition of crunchy pak choi really gives this dish real texture and valuable nutrients.  Delicious served with wholegrain rice for its wonderful nutty taste and that all important fibre!


You will need...

Equipment

Small saucepan with a lid

Large saucepan
Large frying or sauté pan
Stick blender
Sieve

Ingredients
200g wholegrain rice
1 vegetable stock cube
450ml boiling water
2-3 tbsp toasted sesame oil
1 red onion, roughly chopped
4 garlic cloves, crushed
5cm fresh ginger, peeled and finely grated
4 tbsp red or green Thai curry paste
2 x 400ml coconut milk (light)
2-3 lemongrass (outer leaves removed, roughly chopped) or freeze dried roughly chopped
2 tbsp fish sauce
4 chicken breasts, cut into small chunks
Freshly milled seasoning
2 pak choi, finely sliced
5cm fresh ginger, peeled and grated
4 spring onions, finely sliced
Large handful of fresh coriander


To make...

Serves 4-6
  1. Add the rice to a small saucepan, pour in 450ml of boiling water, add the stock cube, bring to the boil, put the lid on and reduce the heat to low.  When all the liquid has been absorbed turn the heat off and leave to rest
  2. Heat 2 tbsp of the sesame oil in the saucepan, add the onion and cook for a few minutes
  3. Add the garlic, ginger, lemongrass and the curry paste and gently cook on a medium, give everything a good stir 
  4. Pour in the coconut milk and the fish sauce.  Bring it to the boil and then reduce the heat to simmer for 30 minutes
  5. Using the stick blender, liquidise and then sieve.  Return the sauce to the same pan
  6. Add a little sesame oil to the saute pan, add the chicken, season well with freshly milled salt and pepper, fry until golden all over 
  7. Reduce the heat and pour in the curry sauce, bring to the boil and then reduce the heat to low
  8. Using the same saucepan that you made the curry sauce in, add a little of the sesame oil, throw in the pak choi, ginger and spring onions and quickly stir fry for a minute, stirring continuously, remove from the heat
  9. I like to serve it in big bowls, add the rice first, then the pak choi, finished with a few spoonfuls' of chicken and the curry sauce
  10. Finish with a generous handful of chopped coriander
  11. It can be frozen and kept in the freezer for up to 3 months but make sure it has cooled completely before you put it in the freezer



Nutritional Info
Per Serving
372g kcal | 15g fat | 9.4g saturates | 31g carbs | 4.8g sugars | 4g fibre | 27g protein | 1.3g salt

LOW CAL | FIBRE | HIGH PROTEIN | POTASSIUM | CHLORIDE | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC | COPPER | MANGANESE | VITAMIN K | NIACIN | THIAMIN | VITAMIN B | FOLATES 


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