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Thai red chicken curryLook out for Thai Taste Red Curry Paste – it has a fabulous authentic flavour, is healthier than a takeaway and it’s good value at £1.89 for 200g.

 

SERVES 4

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