The finished recipe. Thai Green Chicken Curry with RiceIngredients 1 to 6. 150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 20 g Thai green curry paste (Shop pastes vary from mild to fierce. Twenty grams of a strong one is plenty.). 120 ml Reduced-fat coconut milk, tinned (The full-fat tin is 170 kcal per 100 ml against 73. Same volume, 115 kcal less.). 100 ml Chicken stock (Made up from a cube or a pot.). 80 g Green beans. 60 g Baby cornIngredients 7 to 10. 1 tsp, about 5 g Fish sauce. A squeeze Lime juice. A handful, Thai if you can get it Fresh basil. 120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)Step 1. Fry the paste in a dry pan over a medium heat for a minute until it smells toasted, then add a splash of the coconut milk and stir until the oil separates.Step 2. Add the sliced chicken and coat it in the paste for two minutes.Step 3. Pour in the rest of the coconut milk and the stock, add the beans and halved baby corn, and simmer for eight minutes until the chicken is cooked and the beans are just tender.Step 4. Season with fish sauce and lime, tear in the basil, and serve over the rice.
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