PREP 10 MINS
COOK 25 MINS
1tsp rapeseed oil
4 shallots, sliced
4 chicken fillets, cut into strips
2tbsp Thai red curry paste
400ml can reduced-fat coconut milk
150ml chicken stock
4tsp fish sauce
1tsp caster sugar
1 red pepper, sliced
200g baby spinach leaves
Juice of 1 lime
1 small bunch basil leaves, torn
1 small bunch coriander, roughly chopped
Lime wedges, to serve
1. Heat oil in a large deep frying pan and fry the shallots for a few minutes, to soften. Add the chicken and fry for 5 mins to lightly brown.
2. Stir in the curry paste and cook for 1 min, then add the coconut milk, chicken stock, fish sauce and sugar. Stir to combine. Add the pepper and simmer for 15 mins.
3. Add the spinach, lime juice, basil and coriander and cook for 1 min more. Serve without rice, with lime wedges on the side.
Per serving: 325 calories, 14g fat (7g saturated), 9g carbs