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50g Benecol® Buttery Taste

450g skinless chicken breast, cut in chunks

4 tbsp Thai green curry paste

2 kaffir lime leaves, fresh or dried

1 stick lemon grass, bashed

300ml low salt chicken stock

4 tbsp light coconut milk

100g mangetout, halved

100g baby sweetcorn, halved

100g asparagus spears, halved

250g jasmine rice

fresh coriander, lime wedges and chopped red chilli to serve

Thai Green Chicken Curry

10

PREP

20

COOK

0.8

STANOLS

4

SERVES

Description

A delicious curry to add to your lunch menu 

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Melt the Benecol® Buttery Taste in a large, lidded pan and when sizzling, add the chicken pieces. Cook for around 5 minutes until beginning to brown. Stir in the Thai paste and cook for a minute before adding the lime leaves, coconut milk and stock. Bring to the boil, reduce to a simmer, cover and cook for 10 minutes.
2. Bring a large pan of water to the boil, add the rice and cook according to the packet.
3. Add the mangetout, sweetcorn and asparagus to the curry and cook for 2-3 minutes until they are just tender.
4. Drain the rice and divide between 4 bowls. Remove the lime leaves and lemon grass from the curry and spoon into the bowls. Serve with the coriander, lime wedges and chilli sprinkled over.

Tip

1. Bash the end of the lemon grass stick with the end of a rolling pin to release its flavour.

Thai Green Chicken Curry

10

PREP

20

COOK

0.8

STANOLS

4

SERVES

Shopping list

50g Benecol® Buttery Taste

450g skinless chicken breast, cut in chunks

4 tbsp Thai green curry paste

2 kaffir lime leaves, fresh or dried

1 stick lemon grass, bashed

300ml low salt chicken stock

4 tbsp light coconut milk

100g mangetout, halved

100g baby sweetcorn, halved

100g asparagus spears, halved

250g jasmine rice

fresh coriander, lime wedges and chopped red chilli to serve

Description

A delicious curry to add to your lunch menu 

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Melt the Benecol® Buttery Taste in a large, lidded pan and when sizzling, add the chicken pieces. Cook for around 5 minutes until beginning to brown. Stir in the Thai paste and cook for a minute before adding the lime leaves, coconut milk and stock. Bring to the boil, reduce to a simmer, cover and cook for 10 minutes.
2. Bring a large pan of water to the boil, add the rice and cook according to the packet.
3. Add the mangetout, sweetcorn and asparagus to the curry and cook for 2-3 minutes until they are just tender.
4. Drain the rice and divide between 4 bowls. Remove the lime leaves and lemon grass from the curry and spoon into the bowls. Serve with the coriander, lime wedges and chilli sprinkled over.

Tip

1. Bash the end of the lemon grass stick with the end of a rolling pin to release its flavour.