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.
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!