A healthy Thai chicken curry that has a fraction of the fat but all the creaminess and aromatic flavour you'd expect from a Thai curry.
Each serving provides 424 kcal, 45g protein, 13g carbohydrates (of which 9g sugars), 20g fat (of which 11g saturates), 8g fibre and 0.5g salt.
Ingredients
- 300ml/10fl oz reduced fat coconut milk
- 200ml/7fl oz chicken stock
- 1 small red onion, roughly chopped
- 1 level tbsp Thai massaman curry paste
- 1 cinnamon stick
- 2 chicken breasts, boneless, skin removed (150g/5½oz each), cut into bite-sized pieces
- 100g/3½oz fine green beans, trimmed
- 1 aubergine, cut into 1.5cm/½in cubes
- To serve
- 1 tbsp roasted cashew nuts, chopped
- 1 red chilli, seeds removed, thinly sliced
- 1 spring onion, finely chopped
- 2 limes, halved
Method
Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat.Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through.
Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over.
