About this recipe:It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.
400ml reduced-fat coconut milk
200ml chicken stock
2 tbsp Thai green curry paste
4 skinless chicken breast fillets, 600g in total, cut into thin strips
350g new potatoes, scrubbed and cut into chunks
6 spring onions, sliced diagonally
2 tbsp lime juice
125g shelled fresh or frozen peas
8 baby plum or cherry tomatoes, halved
4 tbsp chopped fresh coriander
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Method Prep:10min › Cook:25min › Ready in:35min
Place the coconut milk, stock and Thai curry paste in a wok or large frying pan and heat until boiling. Stir in the chicken and potatoes, then bring back to the boil.
Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender.
Stir in the spring onions, lime juice, peas and tomatoes and simmer for a further 3–4 minutes. Stir in the coriander and season to taste.
For a change of flavour, replace the new potatoes with the same amount of diced aubergine, or, if you can get them, with Thai ‘pea’ aubergines, which are available in some Asian stores.
I chose this recipe over the others because it only used one pot. Pretty good results. I used Mae Ploy brand, which is the best I've tried, but next time I will use more lime and add fresh lemongrass. - 08 Jul 2009