Healthy Thai chicken curry

Serves:

Ingredients

• 1 tsp peanut oil
• 1 tbsp Thai curry paste (red or green)*
• 1 large garlic clove, minced
• 2 tsp freshly grated ginger
• 500g skinless chicken breast, finely sliced
• 1 red capsicum, finely sliced
• 1 cup  (250ml) light coconut milk
• 2 cups (500ml) chicken stock
• 1/2 cup (125ml) cup water
• 2 tsp brown sugar (palm sugar would be great if you have it)
• 2 tsp fish sauce
• 130g baby corn, sliced
• 3-4 spring onions, finely sliced
• 4 cups finely shredded wombok (Chinese cabbage)
• coriander to garnish
• 1 or 2 limes to squeeze (optional)

Method

Place oil, curry paste, minced garlic and grated ginger into a frying pan and turn the heat to low. Once the mixture begins to sizzle, simmer for a minute or so before adding the chicken breast.

Turn up the heat to medium and brown the chicken for 2-3 minutes before adding the capsicum.

Stir through and add coconut milk, stock, water, sugar, fish sauce, baby corn and half the spring onions.

Bring to a slow simmer for 5 minutes or so until chicken is cooked through.

Divide the wombok among 4 bowls, top with chicken curry, the remaining spring onions and a sprinkling of coriander.

Find more curry recipes

• Beef and pumpkin curry
• Fish curry
• Green chicken curry
• Lamb curry
• Massaman curry
• Quick vegetable curry
• Slow cooker butter chicken
• Slow cooker lamb curry
• Thai red chicken curry
• Thai vegetable curry
• Gentle lamb and apple curry

Serving Suggestions

Note

• I love a little lime spritzed over just about anything, so if you’re like me serve some lime wedges on the side.
•  *Green curry paste is hotter than red as green chillies are hotter than red chillies (what’s with that? Red is a hotter colour, I know!).I find that I can use about a tablespoon of curry paste and the kids will eat it happily.If I go over a tablespoon, it gets a little hot for them.But if you have chilli lovers in your family, feel free to use more curry paste.
• Also, if you want to get your kids to eat more chilli, introduce it slowly and have plenty of cucumber on hand for them to pick at (cucumber soothes hot tongues).Gradually up the chilli content in your dishes and soon they’ll be eating chillies out of the jar!
• This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder: You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.