Light Thai Green Chicken Curry

• Chicken breast170g
  🔄 Swap for: turkey breast
• Thai green curry paste25g
• Light coconut milk150ml
  🔄 Swap for: regular coconut milk (fewer calories saved)
• Aubergine100g
• Green beans80g
• Fish sauce8ml
• Lime juice10ml
• Thai basil6g
• Brown rice (cooked)110g
• Rapeseed oil4ml

Instructions

1. Fry the curry paste in the oil for 1 minute until fragrant.
2. Pour in the coconut milk and 100ml water and bring to a simmer.
3. Add the sliced chicken, aubergine and green beans and cook for 12 minutes.
4. Season with the fish sauce and lime juice.
5. Finish with Thai basil and serve with rice.