Simple red chicken curry

Classic Thai cuisine.

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Simple red chicken curry

  • 30 minutes
  • Serves 4
  • Easy
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PER SERVING 170 kcals, protein 17.1g, carbs 4.8g, fat 9.1g, sat fat 6.5g, fibre 2.2g, salt 0.4g

WHY IT’S LIGHTER HAlf-fat coconut milk, lots of veg and lean chicken breast cut the fat.

IngredientsMethod

  • half-fat coconut 400g tin
  • Thai red curry paste 2-3 tbsp
  • Green beans 100g, halved lengthways
  • Baby sweetcorn 100g, halved lengthways
  • Skinless chicken breasts 2, sliced
  • cherry tomatoes 150g
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  • 1.Heat 2 tbsp of coconut milk in a wok or pan. Add the paste and cook for 3-4 minutes.
  • 2.Add the rest of the coconut milk and simmer for a minute.
  • 3.Add the beans and sweetcorn and simmer for 2 minutes, then add the chicken breast and tomatoes, and cook until the chicken is tender and tomatoes just burst.
  • 4.Serve with steamed rice.