• 2 tsp vegetable oil
  • 180g Thai green curry paste
  • 400g lighter coconut milk
  • 4 lime leaves
  • 350g cooked chicken, shredded
  • 300g Oriental-style vegetable stir-fry
  • Juice of ½ lime
  • 2 tbsp freshly chopped coriander
  • Lime wedges, coriander sprigs and steamed jasmine rice (optional), to serve


  1. 1

    Heat the oil in a large frying pan over a medium heat. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk and lime leaves and bring to the boil. Reduce the heat and simmer for 2-3 minutes.

  2. 2

    Add the chicken and vegetables and simmer for 3-4 minutes until the vegetables are just tender. Stir in the lime juice and chopped coriander. 

  3. 3

    Ladle into bowls and serve with lime wedges, coriander sprigs and steamed jasmine rice, if liked.

Nutritional Details

Each serving provides
  • Energy 1407kj 336kcal 17%
  • Fat 20.4g 29%
  • Saturates 8.7g 44%
  • Sugars 7.0g 8%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

10.8g carbohydrate 1.1g fibre 26.6g protein

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