This delicious medium heat curry is easy to make, and definitely worth the syns. Myke goes mad for this, and usually has the remaining portions the next day – if they make it that long! Since light coconut milk usually comes in a tin with 400ml, I usually quadruple the recipe and freeze 3/4 after step 1. This way, there is no waste, and it freezes well. Just be sure to portion it equally to preserve the syn value.
Thai red curry is naturally very watery, but delicious. With enough reducing it will thicken a little, but it will require a much longer cooking time.
It’s also super easy to make this a vegetable curry, just exchange the chicken stock for vegetable stock, and use extra vegetables in place of chicken. Also, the Slimming World Cookbook: Tastes of Asia (which was the inspiration for this recipe) has a fish version using white fish and fish stock.
As I always say, don’t forget to check the syn values, they can change, and two seconds to check can protect your weight loss! This is particularly the case with this recipe, as different brands have different syn values.
- 2 tbsp Thai red curry paste (1 syn per level tbsp)
- 2 tbsp tomato purée
- 700ml chicken stock
- 100ml light coconut milk (4 syns per 100ml)
- 4 large chicken breasts, chopped
- 250g cherry tomatoes
- 200g mushrooms, chopped
- 1 onion, diced
- 200g sugar snap peas
- 150g baby sweetcorn
- 1 tbsp fresh coriander
- juice of 1 lime
- Mix the paste, purée, stock and coconut milk in a pan. Bring to the boil and simmer for 8 mins.
- Cook the chicken and onions in a separate pan until cooked, before transferring into the sauce.
- Add the mushrooms, peas, corn and tomatoes and leave to simmer until reduced down (approx. 30 mins)
- Stir in the lime juice and a tbsp of coriander if desired.
- Serve on a bed of rice
<a href=”http://www.bloglovin.com/blog/14908859/?claim=ujg2dpqn9bf”>Follow my blog with Bloglovin</a>
What vegetables would you add to the recipe? What’s your favourite curry recipe? Let me know in the comments below!