I love trying out new ideas and recipes, but one cuisine that I don't cook
enough is Thai. I really enjoy spicy food
(as long as it is hot enough to still have flavour!) and also love a cool
Thai Green Curry.
I had some chicken to use up the other day, and decided to go for a Thai style
meal. This is my take on some Thai Green Chicken Strips and some Delicious
Coconut and Lime Rice.
The good thing about cooking fresh meals at home is that you can control
exactly how much, or how little, spice you want in the dish.
I recommend tasting the Thai Paste for the chicken before adding any chicken
to it, so that you can add more spice if needed.
The rice is really simple to make, and I used a traditional Thai Jasmine
rice.
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Thai Chicken Strips with Lime & Coconut Rice
Extra Easy Syn Value: 2.5 Syns
Healthy Extras: None
Healthy Extras: None
All syn calculations are my own, and are for guidance only. I am
not affiliated with Slimming World in any way. These are meals and
recipes that I have followed myself. This website is unofficial and
in no way part of or representative of Slimming World. You should
check with Slimming world for the most up to date Syn values using
official resources such as the Syns calculator, Syns Online on
LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
You will need:
Thai Chicken:
2 Shallots, peeled
2 large garlic cloves
A few fresh coriander leaves
1/2 tsp lazy ginger
1/2 tsp lemongrass (I used this)
1 red chilli, finely chopped
Juice and zest of 2 limes
1 tbsp of Fat free natural Greek yogurt
2 skinless chicken breasts cut into strips, or some chicken mini fillets
For the rice:
250g jasmine rice
1 tbsp desiccated coconut
Juice 1 lime
Fresh coriander, roughly chopped
2 Shallots, peeled
2 large garlic cloves
A few fresh coriander leaves
1/2 tsp lazy ginger
1/2 tsp lemongrass (I used this)
1 red chilli, finely chopped
Juice and zest of 2 limes
1 tbsp of Fat free natural Greek yogurt
2 skinless chicken breasts cut into strips, or some chicken mini fillets
For the rice:
250g jasmine rice
1 tbsp desiccated coconut
Juice 1 lime
Fresh coriander, roughly chopped
Method:
Add the shallots, garlic, coriander, ginger, lemongrass, chilli, lime
juice and zest and yogurt to a blender. Blitz to form a smooth paste.
Add the chicken strips to the paste mix, and move around to get an
even coating.
Spray a frying pan with low calorie cooking spray, then add the
strips to the heated pan.
Cook for around 6 mins on each side, depending on the thickness of
the strips, or until the chicken is fully cooked through. Always
check before serving.
While the chicken is cooking, boil the rice as per the pack
instructions.
Add the coconut about 5 mins before the end of the cooking
time.
Drain the rice and then stir in the lime zest and juice, and the
coriander.
Notes
I am not affiliated with Slimming World in any way. These are meals
and recipes that I have followed myself.
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