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.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 25minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1 2⁄3 cups light coconut milk
- 3⁄4 cup diluted salt-reduced or homemade chicken stock
- 2 tbsp Thai green curry paste
- 4 skinless boneless chicken breasts (about 500 grams/1 lb in total), cut into thin strips
- 350 g new potatoes scrubbed and cut into chunks
- 6 scallions sliced on the diagonal
- 2 tbsp lime juice
- 3⁄4 cup shelled peas fresh or frozen, thawed if necessary
- 8 grape or cherry tomatoes halved
- 1/3 cup cilantro chopped
Servings: servings
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Ingredients
Servings: servings
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Instructions
- 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.
- Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender.
- 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.
Recipe Notes
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.
Each serving: 51 g protein, 16.5 g fat of which 4.5 g saturates, 29 g carbohydrate, 6 g fibre, 486 Calories
