January Food… Healthy Red Thai Curry.

Good afternoon readers! In my healthy recipes for January I had to include a recipe I blogged prior to the launch of Florence Finds, but is too good not to give a proper airing to… I love spicy food and think it really satisfies you, despite this being on the thinner side as far as sauces go, it’s packed with flavour and warmth. Give it a go, you won’t be sorry!

It’s an impossibility isn’t it? Healthy Thai red curry?

Well, actually no! I’ve been revisiting some old Weight Watchers recipes I used to use – this one has actually been a dish that I never dropped from my day to day repertoire and it is super tasty. Even better there’s a full on version or a cheat’s version for what turns into a very quick dinner – just what you need when you’ve just got home from work or the gym.

Healthy Thai Red Curry

Ingredients for the curry paste: (this can be substituted with 2 tablespoons of ready made red Thai curry paste for lazier cooking.)
1/2 a red onion
1 deseeded red chilli
1 small stick of lemongrass
Grated zest and juice of 1/2 a lime
1 inch of root ginger, peeled
1 tablespoon of Thai fish sauce.

Ingredients for the curry:
4 dried lime leaves
150g baby corn, halved
150g sugar snap peas
350g skinless chicken breast
6 spring onions
200ml reduced fat coconut milk
200ml chicken stock
1 teaspoon light brown soft sugar
110g cherry tomatoes, halved
Chopped fresh coriander, to serve.

How to make it…
1. Place the curry paste ingredients in a food processor or blender and blend until finely chopped.
2. Stir fry the chicken in a pre-heated wok or frying pan for 3 minutes and then add the paste for a further minute whilst stirring.
3. Add the stock, coconut milk, sugar, vegetables and lime leaves and simmer for 3 minutes.
4. Next add the halved tomatoes and simmer for 2 more minutes.

Serve with basmati rice and the chopped coriander as a garnish. (Remove any lime leaves as you find them!)

Let me know if you’re going to try it!

Love,
Rebecca.
Xo

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13 thoughts on “January Food… Healthy Red Thai Curry.

  1. Ah I love this EAT page! I was planning on making Thai Red curry for supper tonight from paste and coconut milk but I think I am going to try make it from scratch now. Plus, I have only ever used my food processor twice after convincing Rob that we probably could not live without one. Will report back on how it goes, it looks so tasty. Nom nom nom. X

  2. Just to report back – I made this last night (including the paste) and it was delicious and so easy. I couldn’t find lime leaves in the shop and forgot to add the sugar but it still tasted great. Can we have some more healthy, yummy, easy recipes for lazy cooks like me please? X

    • Thanks for the feedback Robyn, it’s great isn’t it? I’m make it from scratch or with a pre made paste and it’s always good. I’m also rather lazy with recipes and often leave bits out like you did if I don’t have them… I wouldn’t post a recipe that couldn’t withstand a bit of tweaking! 😉

      X

  3. I remember seeing this on your instagram feed. I thought it looked yumma scrumma then, and it’s making me salivate now! Defo going to get involved in a bit of this…. and by that I mean have my lovely hubby cook it for me. (I don’t go near the kitchen, that’s his patch. The DIY cupboard is my domain!)

  4. Another delicious sounding recipe-will definitely be adding it to my recipe folder! It’s getting bigger by the day!!

  5. This recipe is amazing, It is so tasty. I have made it twice so far and I’m having it again at the weekend. I am going to Thailand for my honeymoon in 3 weeks time so it was great to try out a Thai Red Curry before I go 🙂

  6. Just made this and it was amazing! Despite not having spring onions (used a whole red onion instead) or baby corn (added sweetcorn instead) or limes (but had a bottle of lime juice), it worked really well and I’ll definitely be making it again! 🙂

  7. How many adults does this recipe make for? And is there any need for side dishes?? Points for sides if needed??
    Many thanks.xx

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