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 4 servings 10 minutes 25 minutes
Servings Prep Time 4 servings 10 minutes
Units: Metric US Imperial
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.
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