Simple 5:2 Recipes. One Pot Green Thai Curry.

242 cals per serving

This is so tasty and satisfying.  Tip for freezing, freeze before adding the lime juice and just stir the juice of 1/2 lime in when re-heating.

Serves 6 Prep time: 10 minutes Cook time: 40 minutes

2 chillis, de-seeded and cut into rings

6 spring onions, chopped

1 inch thumb ginger, peeled and cut
into matchsticks

pinch of mace

1 tsp salt

100g puy lentils

200g wholegrain brown rice

1½ litres chicken or veg stock,
fresh preferably or made with 1 stock cube

2 tbsp Thai green curry paste

1 tsp fish sauce (nam pla)

1 can water chestnuts (225g), drained and sliced

1 can reduced fat coconut milk

juice of 2 limes

200g beansprouts

200g young leaf spinach

In a large saucepan place your chillis, spring onions, ginger, mace, salt, puy lentils and rice. Pour in your stock and bring to the boil. Stir in the green curry paste and the fish sauce. Cook at a low simmer for 30 minutes, or until the lentils and rice are cooked through.

Now stir in the coconut milk and water chestnuts and simmer for another 5 minutes. Finally add in the beansprouts and spinach, cook for 1-2 minutes, allowing the spinach to wilt and squeeze in the lime juice just before serving.