Thai-Style Creamy Red Curry
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Prep Time
30 MINS
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Cook Time
20 MINS
- KCals 323
- Carbs 15G
Ingredients
For the curry paste
- 1 lemongrass stalk cut into pieces
- 1 red chilli deseeded
- 4 cloves of garlic peeled
- fresh ginger 4cm piece, peeled
- 1 onion peeled and quartered
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 lime zest and juice
- 1 tsp paprika
- 1 tsp fish sauce
- 1 tbsp tomato puree
For the curry
- 4 chicken breasts approx. 170g each, diced
- 2 red or orange peppers deseeded and finely sliced
- 175 g baby corn sliced in half lengthways
- 400 ml dairy free coconut milk alternative
- 180 g low fat cream cheese
- 2 chicken stock cubes crumbled
- low calorie cooking spray
- salt and pepper to taste
Instructions
For the curry paste
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Put all the paste ingredients into a food processor or blender and whiz to a thick paste, pushing the mixture down from time to time with a spatula.
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Transfer to a glass bowl, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. You can make this up in advance and freeze it if you prefer.
For the curry
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Spray a pan with low calorie cooking spray and set on a medium heat. When hot and sizzling, add the chicken and let it colour on all sides.
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Remove the cooked chicken chunks from the pan. Place your paste in the pan and fry it off for a minute.
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Pour in the coconut milk alternative and the rest of the curry ingredients (except the chicken and cream cheese). Stir, bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
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Return the chicken to the pan and simmer for five to six minutes, or until the chicken is cooked through.
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Stir through the cream cheese and serve.