Thai carrot slaw
Shred some carrots, peppers and onions, skip the mayo and mix with Asian flavours for a healthy coleslaw
Speedy green chicken curry
- Preparation and cooking time
- Total time
- Takes 15 mins
- Easy
- Serves 4
Skip to ingredients
- 1 tsp vegetable oil
- 1 red onioncut into half-moon slices
- 4 tbsp Thai green curry paste
- 2 x 400g cans light coconut milk
- 2 tbsp fish sauce
- zest and juice 2 limes
- 1 tbsp brined green peppercorndrained and rinsed
- 200g green beantrimmed and halved
- 4 skinless chicken breastscut into long strips
- handful basil leaves
- cooked basmati riceto serve
Nutrition: per serving
- kcal352
- fat20g
- saturates13g
- carbs9g
- sugars5g
- fibre3g
- protein35g
- salt2.5g
Method
step 1
Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.
step 2
Just before serving, add the basil leaves. Serve with basmati rice.
