Thai chicken curry
It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.
1 2⁄3 cups light coconut milk
3⁄4 cup diluted salt-reduced or homemade chicken stock
2 tablespoons Thai green curry paste
4 skinless boneless chicken breasts (about 500 grams/1 lb in total), cut into thin strips
350 grams (12 oz) new potatoes, scrubbed and cut into chunks
6 scallions, sliced on the diagonal
2 tablespoons lime juice
3⁄4 cup shelled fresh or frozen peas, thawed if necessary
8 grape or cherry tomatoes, halved
1⁄3 cup chopped cilantro
1.Put the coconut milk, stock and Thai curry paste in a wok or large frying pan, stir together and heat until boiling. Stir in the chicken strips and potatoes, then bring back to a boil.
2.Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender.
3.Stir in the scallions, lime juice, peas and tomatoes and simmer for a further 3–4 minutes. Stir in the cilantro and season to taste.
Cook’s tip• If you find it hard to squeeze the juice out of limes, put them in the microwave for a few seconds — the heat will make them easier to juice.
Variation• For a change of flavour, replace the new potatoes with the same amount of diced eggplant.
Serves 4
Preparation time 10 minutes
Cooking time 25 minutes
Each serving
51 g protein • 16.5 g fat of which 4.5 g saturates • 29 g carbohydrate • 6 g fibre • 486 Calories
