Thai chicken and coconut curry
This delicious Hairy Bikers' Thai chicken and coconut curry recipe takes a classic dish and reduces the calories to turn it into a healthy family meal
- 1 tbsp sunflower oil
- 3 boneless, skinless chicken breasts, cut into thin slices
- 1 large red pepper, deseeded and cut into thin strips
- 1 large yellow pepper, deseeded and cut into thin strips
- 400ml can of half-fat coconut milk
- 250ml cold water, plus 2 tbsp
- 2 heaped tbsp Thai green or red curry paste
- 6 dried or fresh kaffir lime leaves
- 4 tsp nam pla (Thai fish sauce)
- 1 tsp caster sugar
- 150g mangetout peas, trimmed
- 2 tbsp cornflour small handful of fresh coriander, roughly torn
- Small handful of fresh basil leaves, roughly torn
Heat the oil in a large non-stick saucepan, frying pan or wok. Stir-fry the chicken and peppers for 1 minute.
Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
Serve the curry in deep bowls, scattered with fresh coriander or basil if used (and don't eat the lime leaves.)
Red or green curry paste? It depends on how hot you like your curry. Red paste is made from dried red chillies and tends to be hotter. Green paste is made from fresh green chillies and coriander, so it's usually milder. Check the packaging of the paste you're using though, as they do vary.
For a restaurant-style presentation, serve your rice in a small mound. Simply, press the freshly boiled rice firmly into a small pudding basin mould or teacup that you’ve oiled lightly and flip upside down directly onto the plate.