Thai Red Curry
Ingredients
- 4 chicken breasts (≈800g raw), diced
- 2 tbsp olive oil (30ml)
- 2 onions, chopped (≈200g)
- 4 garlic cloves, minced (≈12g)
- 1 thumb-sized piece ginger, grated (≈20g)
- 4 tbsp Thai red curry paste (≈120g)
- 2 × 400ml tins light coconut milk
- 400ml chicken stock
- 4 tsp fish sauce (20ml)
- 2 tsp sugar (≈8g)
- 2 red peppers, sliced (≈200g)
- 2 courgettes, sliced (≈400g)
- 300g baby corn
- Juice of 2 limes (≈60ml)
How to preprare
- Heat 1 tbsp oil in a large pan. Fry chicken for 5–6 minutes until golden. Remove and set aside.
- Add remaining oil, fry onions for 5 minutes. Stir in garlic, ginger, and curry paste, cook 1 minute.
- Add light coconut milk, chicken stock, fish sauce, and sugar. Simmer 5 minutes.
- Stir in peppers, courgettes, and baby corn. Cook 7 minutes until tender.
- Return chicken and simmer 3 minutes. Finish with lime juice.
- Serve hot with rice.
Note
Light coconut milk cuts ~90 cals per portion
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