prep 10 min cook 50 min serves 6
Cooking oil spray
2 onions, sliced
4tbsp red or yellow Thai curry paste
750g skinless and boneless chicken
4 kaffir lime leaves
½tsp ground cinnamon
½ x 400g can reduced-fat coconut milk
(freeze the rest)
150ml very low salt chicken stock
1tbsp fish sauce
450g green beans
4 large carrots, sliced
25g bunch fresh coriander, chopped
Lime juice, to taste
1 Spray a deep non-stick frying pan with oil and set over a medium-high heat. Cook the onions for 6–8 min until soft, stirring occasionally. Add the curry paste and cook for 1 min.
2 Add the chicken, stir to coat, then add the lime leaves, cinnamon, coconut milk, stock, fish sauce and 100ml water. Bring to the boil, then reduce the heat and simmer for 30 min or until the chicken is tender.
3 Add the beans and carrots, along with most of the coriander, and cook for a further 5–8 min. Squeeze over the lime juice and serve garnished with the rest of the coriander. TIP For a more substantial meal, serve with 100g steamed rice (add 157kcal).
3 S. a Day