Thai red chicken curry with coconut rice and pak choi

This curry recipe is full of health-boosting extras like ginger, lime and garlic. A creamy, fragrant dish.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4

A little oil, for frying
1 red onion, sliced
1tbsp grated root ginger
2 garlic cloves, sliced
1tbsp Thai red curry paste
4 skinless, boneless chicken breasts, cut into chunks
2 x 400ml tins coconut milk
225g (8oz) Thai fragrant rice, well washed
1 stick lemongrass, bashed and the outer skin removed
4 head pak choi
juice 1 lime
1tbsp Thai fish sauce
4tbsp (in total) chopped fresh coriander, mint and basil

1 In a medium saucepan, heat a little oil and fry the red onion, ginger and garlic for a couple of minutes. Add the curry paste, fry again for a minute, then add the chicken, stir well and add one tin of coconut milk. Simmer for about 15 minutes until the chicken is tender.

2 Meanwhile, cook the rice. Put the rice, lemongrass and remaining tin of coconut milk into a saucepan, bring to the boil, reduce the heat right down and cover. Cook for 10 minutes, then leave the lid on while you finish off the curry. Put the pak choi on to steam. Add the lime juice and fish sauce to the curry and stir in the herbs. Serve the curry and rice with the pak choi on the side.

Per serving: 790cals, 43g fat, 25g saturated fat, 59g carbohydrate

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