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Ingredients:
1 tbsp sunflower oil
3 boneless, skinless chicken breasts, cut into thin slices
1 large red pepper, deseeded and cut into thin strips
1 large yellow pepper, deseeded and cut into thin strips
400ml can of half-fat coconut milk
250ml cold water, plus 2 tbsp
2 heaped tbsp Thai green or red curry paste
6 dried or fresh kaffir lime leaves
4 tsp nam pla (Thai fish sauce)
1 tsp caster sugar
150g mangetout peas, trimmed
2 tbsp cornflour
small handful of fresh coriander, roughly torn (optional)
small handful of fresh basil leaves, roughly torn (optional)

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Low Calorie Thai Chicken and Coconut Curry

SERVES: 4

We like our curry spicy and hot, so cut the curry paste to level tablespoons if you prefer your food a little milder. Don’t be tempted to leave out the nam pla, it adds that authentic Thai flavour to the curry and you can find it in most large supermarkets and delis now.

Heat the oil in a large non-stick saucepan, frying pan or wok. Stirfry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.

Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently. Serve the curry in deep bowls, scattered with fresh coriander or basil if using.

By the way – don’t eat the lime leaves.