- 20 g fresh coriander (stalks and leaves)
- 5 ml (1 tsp) olive or canola oil
- 20 g (2 Tbsp) fresh ginger, diced
- 15 ml (1 Tbsp) Thai green curry paste
- 135 g (1 small tin) lite coconut milk
- 250 ml (1 c) medium-fat 2% milk
- 5 ml (1 tsp) good quality chicken
- stock powder
- 400 g skinless chicken fillets
- 200 g green beans, French cut
- 150 g (8 medium) mushrooms
- 100 g dry rice noodles
- 15 ml (1 Tbsp) low-sodium, soy
- sauce or fish sauce
- lemon wedges, to serve
- De-stalk the coriander, setting the leaves aside and chopping the coriander stalks roughly.
- Add the oil to a non-stick saucepan and gently saut. the ginger, coriander stalks and green curry paste.
- Add the coconut milk, milk and stock to the saucepan and bring to the boil.
- Once boiling, turn the heat down and then add the chicken fillets to poach for 10–15 minutes.
- Add the green beans and mushrooms and cook for a further 5–10 minutes or until just tender.
- Meanwhile, bring a pot of water to the boil. Cook the rice noodles according to the packet instructions.
- Once the chicken has cooked through and the vegetables are tender, stir through the soy or fish sauce.
- Divide the rice noodles between four serving bowls, and pour over the chicken and coconut broth.
- Top with the coriander leaves and serve with lemon wedges.
- This meal is lower in fibre; therefore, you may want to add 15 ml
(1 Tbsp) of Fibre Fixer (page 122) together with a glass of water before and/or straight after the meal (it is important that the Fibre Fixer mixes together with the contents of the meal).