Saturday, 8 September 2012

Simple red chicken curry

A great Friday night Thai curry, not too spicy, quick to make, and not too many ingredients. It's another recipe from Olive Magazine this month. Being lighter in calories as it's using low fat coconut milk, lots of vege and lean chicken, it's also good for the waistline.

Serves 4
a 400g tin of half fat coconut milk 
2-3 tbsp of Thai red curry paste
100g green beans (I used mange tout)
100g baby sweetcorn, halved lengthways
2 skinless chicken breasts, sliced
150 g cherry tomatoes

Heat 2 tbsp of coconut milk in a wok or pan. Add the paste and cook for 3-4 mins. Add the rest of the coconut milk and simmer for a minute. Add the beans and the sweetcorn and simmer for 2 minutes, then add the chicken breast and tomatoes and cook until the chicken is tender and the tomatoes just burst. Serve with steamed rice.

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