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
Thai chicken curry
- 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
- 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)
Love the look of this recipe but wondering if you can substitute the squash with other veg, like peppers and mange tout?
Yes definitely, just throw in whichever veg you fancy!