Coconut chicken curry recipe

This recipe has been clipped from a magazine and is, according to the article, very low in fat and is only 367 calories per serving.

It certainly tastes healthy and fresh, but that’s not the reason I’m such a fan – I just like the fact it’s short on preparation and ingredients but big on flavour.

It tastes quite spicy as it is, but you could always add a chopped up fresh chilli to give it even more of a kick.

It’s perhaps a bit too hot for my kids to enjoy, but it would be an easy and tasty dish to prepare for guests who have dropped by for an informal dinner.

Coconut chicken curry

Ingredients:

Serves four

Splash of cooking oil for the pan
About 600g skinless chicken breast, cut into bite-size pieces
400g sweet potato, peeled and cubed
4 tablespoons of Thai green curry paste
350ml of chicken or vegetable stock
12 tablespoons of coconut milk (if you are counting calories best to go for a reduced fat option)
One large red pepper, deseeded and sliced
200g sugar snap peas
12 baby sweetcorns
Handful of chopped coriander to garnish
Salt and ground pepper

Method:

* Heat a splash of oil in a large frying pan, or wok if you have it.

* Add the chicken and stir fry for about five minutes until golden.

* Add the sweet potato and curry paste and cook for a couple of minutes.

* Pour in the stock and coconut milk and bring to the boil.

* Reduce the heat and simmer, covered, for about six to eight minutes.

* Add the pepper, sugar snap peas and baby sweetcorn and cook for a further five minutes, until the vegetables are tender.

* Season and add the coriander.

* Serve with fluffy white rice.