Recipe: Soy green chicken curry

BILL GRANGER
Last updated 14:17 20/01/2014
Curry

LIGHT AND TASTY: Soy green chicken curry.

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We eat a lot of curries in my house, and I'm constantly on a quest to make them lighter and kinder on the waistline.

This is one of my current favourites - vibrant flavours without the guilt, and perfect warm-weather fare.

SOY GREEN CHICKEN CURRY

NEED TO KNOW

Main ingredient Chicken
Type of dish Curry
Course Dinner
Cooking time 30 min - 1 hour
Serves/makes 4
Special options Low fat

1 tbsp light-flavoured oil
3 tbsp green curry paste
1½ cups chicken stock
4 kaffir lime leaves, torn (or 3 strips lime peel)
500g chicken breast fillets, cut into chunks
400g Japanese or regular eggplant, cut into chunks
100g green beans, halved lengthways
½ cup good-quality unsweetened soy milk
1 tbsp caster sugar
2 tbsp fish sauce
1 tbsp lime juice, plus lime wedges to serve
handful basil and/or coriander leaves
1 green chilli, sliced into rounds
for the curry paste:
1 tsp white peppercorns
1 tsp coriander seeds
½ tsp cumin seeds
1 tsp salt
1 tsp ground turmeric
1 lemongrass stalk, chopped
6 garlic cloves, chopped
4 spring onions, chopped
3 tbsp chopped coriander stems
3cm piece ginger, peeled and chopped
4 green chillies, deseeded and chopped
1 tbsp light-flavoured oil

1. To make the paste, heat a small pan over a medium heat. Add the peppercorns, coriander and cumin seeds and toast for 1-2 minutes or until fragrant. Put the toasted spices and the remaining ingredients in a food processor and pulse to a paste. This will make more than you need, but the paste will keep in a jar in the fridge for a week or so.

2. Heat a large pan over a high heat. Add the oil and cook the curry paste for 2 minutes or until fragrant. Add the stock and lime leaves and simmer for 5 minutes. Stir in the chicken and eggplant, cook for 5 minutes, then add the beans. After 3 minutes, stir in the soy milk, sugar, fish sauce and lime juice. Scatter with the basil and/or coriander leaves and chilli, and serve with steamed rice and extra lime wedges.

3. Bill's tip: To prevent the soy milk from splitting, be careful not to overheat it.

 

- Good Food

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