Thai chicken curry
Replacing coconut milk with low fat coconut yoghurt removes a lot of the calories but none of the taste!
THAI CHICKEN CURRY
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