Flavour should not be a compromise because your eating a healthier diet, although this is a low fat version of a red thai curry, I can assure you that you will feel thoroughly satisfied by the results of this recipe.
Low Fat Red Thai Chicken Curry
- Difficulty Level Easy
- (5 /5)
- 1 rating
- 4 skinless chicken thighs cut into chunks
- 2 tbsp red thai curry paste
- 200ml reduced fat coconut milk
- 200ml chicken stock
- 2 bell peppers, cut into slices
- 1 medium onion, sliced
- 150g mange tout, sliced
- 1 tbsp freshly grated ginger
- 2 tsp fish sauce (nam palm)
- Small handful of fresh basil, chopped
- Small handful of corriander, chopped
- 2 kaffir lime leaves
- 1 lime
- Cooking spray
- Spray a large saucepan with a little cooking space and place over a medium heat. Add the onions and ginger and cook for a couple of minutes over a medium heat until the onions have soften slightly.
- Add the curry paste and the chicken and cook for a further few minutes until the chicken is evenly coated with the curry paste. Add the peppers and cook for a further minute.
- Mix together the stock, coconut milk and the fish sauce, pour over the chicken, add the kaffir lime leaves and bring to the boil, then reduce the heat and simmer for 15 minutes.
- Add the mange tout and cook for a further 5 minutes. Check that the chicken is cooked all the way through before removing off the heat and stir through half of the chopped coriander and basil.
- (check the seasoning, if necessary you can add an extra tsp of fish sauce) Divide the curry between 4 bowls, sprinkle over the remaining chopped herbs and serve with sticky Thai rice and ¼ lime wedges. Enjoy!
Hi, I'm Melanie but most people call me Mel! I love good tasting food, enjoy cooking and growing my own veg. Love the great outdoors and spending time with my family.