Thai Red Chicken Curry
Spice up your evening with our Thai Red Chicken Curry. Only 1 Bite for the whole dish
- For the Paste
- 2 shallots, chopped
- 3 garlic cloves
- 4 chilli's, chopped
- Thumb-sized piece ginger, chopped
- 1 lemongrass stalk, chopped
- 1 tsp ground cumin
- For the Curry
- 1 lime, zest and juice
- low cal spray oil
- 4 chicken breast fillets, diced
- 100ml reduced fat coconut milk
- 1/2 lime, juice
- 40g mangetouts, halved
- 40g baby corn
- 1/2 red pepper, chopped
- 2 tbsp coriander, chopped
- 120g brown/basmati rice
Spray a wok or deep frying pan lightly with oil. Place the pan over a medium heat and add the chicken. Stir-fry for 4 to 5 minutes, until sealed and golden.
Meanwhile, make the paste by simply placing the paste ingredients in a blender and blitzing until smooth.
Add about 2 teaspoons of the paste into the pan with the chicken and cook for 1 minute, stirring well. Pour in the coconut milk, lime juice and add all of the vegetables, then bring slowly to the boil.
Reduce the heat to simmer gently, until the vegetables are tender and the sauce starts to reduce and thicken.
Stir in the chopped coriander and serve immediately with 1/4 boiled basmati rice.
Refrigerate the rest of the paste, where it will keep for 3-4 days.