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
Servings: servings
Servings: servings
  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.
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