Syn Free Thai Green Chicken Curry | Slimming World Fakeaway Recipe


For the paste:
3 Shallots
3 large garlic cloves (or 3 Tsp of garlic granules)
2 Tsp ground coriander
2 Lemongrass stalks
30g Root ginger (Or 2 Tbsp of ginger granules)
2 Red chillies (or 1 Tsp of lazy chilli)
Grated zest of 2 limes

Remaining Ingredients:
2 Medium onions
300ml Boiling chicken stock
650g Diced skinless chicken breast
225g Can sliced bamboo shoots, drained
1 Red pepper
15g Fresh coriander (Or 1/2 Tsp of ground coriander)
100g Fat free natural Greek yogurt
2 tbsp light soy sauce


  • First to make the paste: Roughly chop shallots, remove outer leaves of lemongrass and roughly chop. Peel and roughly chop garlic and deseed and chop chillies. Grate limes. Add all of your paste ingredients to a food processor or Nutribullet and blend to a paste. Set aside.
  • Roughly chop your onions, chop red pepper and add them to a pan sprayed with Frylight. Cook on a medium heat for a few minutes. Add the curry paste that you created earlier and cook for 2 minutes.
  • Add 300ml of boiling chicken stock and bring to the boil.
  • Stir in chicken, bamboo shoots, reduce the heat, cover with a lid and simmer for 15 to 20 minutes ensuring the chicken is cooked through. Stir occasionally.
  • Reduce heat further and add yogurt, soy sauce and Coriander. Simmer for 3 minutes and serve.

Serve over rice or with lots of delicious speed vegetables.

Don’t forget to tag me on Instagram if you create my recipes 😉 @fatgirlskinny_sw

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Syn Free Beef Curry With Rice | Slimming World Recipe

This beef curry is a favorite in our house… it’s a perfect addition to your “Fakeaway” night 🙂

Serves: 2
Syns: Syn free


250g Rump Steak (or beef strips)
1 Red onion
1 Red Pepper
1 Tbsp Madras curry powder (add extra for a more spicy curry)
1 Tsp Ginger powder
1/2 Tsp garlic powder (or 1/2 a clove)
2 Tbsp tomato puree
1 Medium sized butternut squash
3 Large mushrooms sliced
275ml Boiling water
2 Beef stock cubes

Basmati rice to serve


  • Finely chop your onion and red pepper. Peel your butternut squash and cut into small cubes. Slice your mushrooms. Dice your beef.
  • Heat your pan using a little frylight and fry your onion and red pepper until softened.
  • Add your mushrooms and butternut squash and cook for a further few minutes.
  • Add your steak (beef), madras curry powder, tomato puree, ginger and garlic. Mix well.
  • Make up your stock with 275ml of boiling water and 2 beef stock cubes.
  • Add the stock to your pan, cover with a lid and simmer for 20 – 25 minutes.
  • Serve over rice for a Indian Fakeaway.

This curry could be changed to Chicken.. Just use 250g of diced chicken and 2 chicken stock cubes.

Enjoy 🙂

Have you created this recipe? Don’t forget to tag me in your photos on Instagram 🙂 @fatgirlskinny_sw

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