Thai chicken curry
Replacing coconut milk with low fat coconut yoghurt removes a lot of the calories but none of the taste!
15 mins
30 mins
261 kcal
15 mins
30 mins
261 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
Thai curry is such a classic- I used to make it at least once a week and always with full-fat coconut milk! If you find a good quality ready-made curry paste it really is the easiest meal to throw together. I have always used the May Ploy curry paste- green or red- it is so good that for me it’s not worth all the effort of making my own (well I would if I had a load of time on my hands!). This is what it looks like, and you can get it in most major supermarkets- I’ve deifnitely seen in Tesco, Sainsburys and Morrisons. I also used to pick it up in Chinatown in London, and if you have a Chinese supermarket nearby they are likely to have it. This is what it looks like:
If you can find this one then I really recommend getting it, it tastes way better than any other ready made one I have ever bought, and it lasts forever (pretty much)!
I never thought I would find an acceptable replacement for coconut milk- I love coconut milk! I’ve tried just cutting down on the amount used but it leaves the curry watery and I like it to be a creamy sauce. Ages ago someone recommended trying coconut yoghurt, and I was very cynical- I really thought it would be one of those depressingly inadequate replacements where you may as well not bother having a Thai curry at all. BUT it really isn’t! It makes a lovely, creamy Thai curry that I think is AS GOOD as one with full-fat coconut milk! So there we go!
Butternut squash in Thai curry was a bit of a random discovery for me- I like to have extra veg in it and it was all I had in- it goes really well. I like to pre-roast mine and just add it in at the end.
For Slimming World:
Tesco low fat coconut yoghurt is 9 syns for a 450g pot, this is the one that I use
Mae Ploy curry paste: 6 syns per 100g
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Thai chicken curry
Ingredients
- 3 chicken breasts diced
- 1 butternut squash peeled and cubed (or a packet of pre-prepared)
- 1 onion diced
- 1 dessert spoon approx 20g red or green thai curry paste
- 1 450 g tub low fat coconut yoghurt I use Tesco's
- Fresh coriander to serve
- fresh lime wedges to serve
- low calorie cooking spray/spray oil
Instructions
- Preheat oven to 180c
- Scatter the butternut squash cubes over a baking tray and spray with cooking spray/spray oil. Roast for 30 minutes
- While the squash is roasting, fry the onion for 3-4 minutes until softened and add in the chicken.
- Stir-fry gently for about 10 minutes until no pink is showing on the chicken.
- Add in the curry paste and fry gently for another 5 minutes.
- In a small saucepan, gently heat through the yoghurt for a couple of minutes.
- Add the roasted butternut squash into the chicken pan, stir through the warmed yoghurt and simmer gently for a couple of minutes.
- Serve with basmati rice (I like to stir lime juice and chopped coriander through the rice, and also sprinkle on top of the curry)
