What you'll need
Serves 4
- 2 tablespoons vegetable oil
- Red curry paste (30-100 grams)
- 1 tablespoon fresh grated ginger
- 3 chicken breasts, skinned and cubed
- 1/2 brown onion, peeled and diced
- 1 can light coconut milk (300ml)
- 1 lime
- Salt to taste
The easy bit
- Heat the oil over a high heat in a medium-sized heavy pot. Add the onion and saute for a few minutes then add the chicken and curry paste (30 grams for mild or 100 grams for hot).
- Add the ginger, give a few stirs and add the coconut milk. Salt very lightly.
- Add enough water to just cover the chicken pieces. Bring to the boil, turn down to a simmer and cook uncovered for 10 minutes. The sauce will have thickened slightly.
- Season to taste and serve.
Tip: If you want to make a 'meal in a pot', add some fresh green beans, zucchini, broccoli and asian leaf vegetables (bok choy, choi sum etc.) when the chicken is cooked and cook for a further 5 minutes or so unti the vegetables are just tender. You can also add a squeeze of lime for extra taste.
Per serve:
Energy - 1092Kj
Protein - 24 grams
Carbs - 6 grams
Fats - 15 grams
Fibre - 3 grams
