Weight Watchers Pro Points 6
Ok so I am about to do the unthinkable and post a recipe without a photo!! Sorry lovely people but it was so good we ate it all before I remembered to take photos for the blog! Oops! Oh well, you'll just have to trust me :) I LOVE curries and Thai Green is my absolute fav!! This one is super easy and takes no time at all. Let me know what you think as this is my own recipe!! x
Ingredients:
500g chicken breast diced
400g coconut milk
6 stems spring onion (chopped roughly)
1 red capsicum (chopped into large chunks)
1 tbsp green curry paste
2 Cloves of Garlic
3 stalks lemongrass
1 piece ginger (approx inch piece) peeled
1 chicken stock cube
6 tsp fish sauce
30g Oil
Preparation:
1) Place the spring onion, capsicum, garlic cloves, ginger and lemongrass into the TMX bowl and chop for 5 seconds on speed 7.
2) Add oil and saute for 3 minutes at 100 degrees on speed 1.
3) Meanwhile, brown chicken pieces in a frying pan. (This is not necessary but I like my chicken browned and sealed- I find it cooks better)
4) Add coconut milk, chicken, green curry paste, chicken stock cube and fish sauce into the TMX bowl and cook for 15 minutes at 100 degrees on Reverse + Speed Soft.
Serve on it's own or over rice (how very un-paleo of you!) or perhaps try over cauliflower rice? I haven't tried that yet and will in the future but for now we just love it on it's own!
Ok so I am about to do the unthinkable and post a recipe without a photo!! Sorry lovely people but it was so good we ate it all before I remembered to take photos for the blog! Oops! Oh well, you'll just have to trust me :) I LOVE curries and Thai Green is my absolute fav!! This one is super easy and takes no time at all. Let me know what you think as this is my own recipe!! x
Ingredients:
500g chicken breast diced
400g coconut milk
6 stems spring onion (chopped roughly)
1 red capsicum (chopped into large chunks)
1 tbsp green curry paste
2 Cloves of Garlic
3 stalks lemongrass
1 piece ginger (approx inch piece) peeled
1 chicken stock cube
6 tsp fish sauce
30g Oil
Preparation:
1) Place the spring onion, capsicum, garlic cloves, ginger and lemongrass into the TMX bowl and chop for 5 seconds on speed 7.
2) Add oil and saute for 3 minutes at 100 degrees on speed 1.
3) Meanwhile, brown chicken pieces in a frying pan. (This is not necessary but I like my chicken browned and sealed- I find it cooks better)
4) Add coconut milk, chicken, green curry paste, chicken stock cube and fish sauce into the TMX bowl and cook for 15 minutes at 100 degrees on Reverse + Speed Soft.
Serve on it's own or over rice (how very un-paleo of you!) or perhaps try over cauliflower rice? I haven't tried that yet and will in the future but for now we just love it on it's own!
This is lovely! I chop the lemongrass up first at sp 9, then add ginger, garlic & spring onions at sp 7, then red capsicum at sp 4.. Just because I prefer the lemongrass small and the capsicum big! Thanks for the great recipe :)
ReplyDeletehey what could you substitute the lemongrass for? we live very remote and don't think our local supermarket has that.
ReplyDeleteThank you :)
You can often get chopped lemongrass in jars in supermarkets - usually in the same place as curry paste. I've made this curry without lemongrass and it has been just as delicious!
ReplyDeleteReally delicious! Thanks for the recipe. Will cook again.
ReplyDeleteIs this really hot/spicy …. sounds really nice but can't handle hot food!!!
ReplyDelete