Thai Chicken Curry

Chicken is a good source of protein and choosing breast meat provides a lower fat option. Leg/thigh meat may be higher in fat but it can provide more iron, while the coconut milk in this recipe provides vitamins B, C and E and other minerals. A rich array of vegetables in this dish would provide a variety of colours and textures. This meal would be ideal for body repair after surgery. Serving this curry with plain boiled rice would provide additional energy or brown rice for a high fibre option.

Per portion: 360 kcals

Ingredients: (Serves 6)

1 onion, chopped
½ bunch coriander
2 carrots
1 green pepper, 1 red pepper
3 fresh tomatoes
2tbs Thai curry paste
2 cloves garlic, crushed
150g baby corn
150g mange tout
150g green beans
1tbs sugar
1tbs fish sauce
1 can coconut milk
600g diced chicken ( ½ breast & ½ thigh, works well)
1 bunch spring onions
2 courgettes
A handful of peas
2tbs olive oil


Heat oil in a large pan

  1. Add chopped onion and thinly sliced peppers, fry until just turning brown
  2. Add chicken and fry gently
  3. Add sliced carrots, chopped tomatoes and garlic. Stir well until combined
  4. Add curry paste, sugar, fish sauce and coconut milk. Simmer for 15 mins
  5. Lightly blanch the remaining vegetables in boiling water, strain and add to curry, stir well
  6. Finely chop the spring onions and garnish the curry
  7. Serve with steamed rice

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