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Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 40 min
Yield: 4
Ingredients: 2 shallots, chopped; 3 garlic cloves; 4 chillis, chopped; 1 thumb-sized piece of ginger, chopped; 1 lemongrass stalk, chopped; 1 tsp ground cumin; 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

Trying the Unislim Thai red chicken curry recipe is to love it. Made from scratch and with a wonderful depth of flavour, it is a joy to prepare for yourself and others. We love ours with a good squeeze of lime and some fresh coriander leaves torn and thrown in at the very last minute. You need a blender to make the paste, a robot will work better than a hand-held blender (those are great for soup!). Once you've made the paste, keep it in a small Tupperware in your fridge and it will keep for 3 or 4 days. If your fridge is very good it will keep a bit longer. Check before using it, smell it, make sure the consistency is still the same and if it looks off, keep safe and don't use it. It's also handy to freeze in ice-cube trays. A cube of this paste can turn the blandest soups from something you feel sad eating, to something that you absolutely must have. Healthy food can be delicious and moreish too, you just have to think ahead a little bit and stock your fridge and freezer with clever cooking aids. So get into that kitchen and make our Thai red chicken curry, STAT! You won't regret it and you'll be reaping the benefits in more ways than one.

Preparation Time	10mins
Cooking Time	40mins
Level	Easy
Serves	4
Bites	1

Ingredients

2 shallots, chopped

3 garlic cloves

4 chillis, chopped

1 thumb-sized piece of ginger, chopped

1 lemongrass stalk, chopped

1 tsp ground cumin

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

Method

Meanwhile, make the paste by simply placing the paste ingredients in a blender and blitzing until smooth.
Spray a wok or deep frying pan lightly with oil. Add 2 tablespoons of the freshly made paste and let it fry gently over a medium heat for 5 minutes. Add the chicken. Stir-fry for 2 minutes, try and avoid it colouring.
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. This should take no more than 10 min and your chicken will be cooked through by then (do check all the same).
Stir in the chopped coriander and serve immediately with 1/4 boiled basmati rice.