Very Easy Thai Chicken And Coconut Curry

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Ingredients

1 tbsp sunflower oil

3 boneless, skinless chicken breasts, cut into thin slices

1 large red pepper, deseeded and cut into thin strips

1 large yellow pepper, desceded and cut into thin strips.

400ml can of half-fat coconut milk

250ml water, plus 2 tbsp

2 heaped tbsp Thai green or red curry paste

6 dried or fresh kaffir lime leaves

4 tsp nam pla (Thai fish sauce). 1 tsp caster sugar

150g mangetout peas, trimmed

2 tbsp cornflour

small handful of fresh coriander. roughly torn (optional) small handful of fresh basil leaves, roughly torn (optional)

baby corn cobs

286 calories per portion (without rice)

Directions

  • Heat the oil in a large non-stick saucepan, frying pan or wok. Stir fry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
  • Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2-3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently. Serve the curry in deep bowls, scattered with fresh coriander or basil if using. By way-don't eat the lime leaves.

Recipe By : Hairy Dieters cook book (white one)