Who doesn't love a good curry right? This Thai twist on a curry is full of flavour and low in calories making it the perfect curry when you're looking to drop a few lbs. This one couldn't be any easier to make and is a little different from your more tradional Indian inspired curries. Jungle Curry Serves 4, Around 300 calories per portion of Curry. Add sides of choice. I'm having a portion of microwave jasmine rice for an extra 200 calories with mine. INGREDIENTS
x3 medium sized Chicken Breasts, cubed
Chicken Stock Cube in 500ml of water
Thai Paste - * This is a funny one. Thai paste takes a lot of ingredients that aren't easy to find to make it from scratch so I always buy mine in. The one I'm using for this recipe is the small 50g Blue Dragon pots from Sainsburys in the UK.
200g of Baby Corn
1 Medium Onion, sliced thinly 200g of Green/Fine Beans, roughly chopped
1 Red Pepper, chopped
A few handfuls of Baby Spinach
A splash of Fish Sauce Fry Light or a little oil.
1 - Heat a little oil a pan and put in the Onion. After around 3/4 minutes, add in the Green Beans and Baby Corn for another minute before stirring in the Thai paste. Stir fry for a few minutes on a medium heat and then add a splash of the stock.
2 - Add the Chicken and cook for a few minutes until chicken has some colour. Add a splash of fish sauce and then the rest of the stock.
3 - Bring the curry to a simmer for 15 minutes until the chicken is cooked.
4 - Add in the spinach and let it cook down for a few minutes.
5- Serve with side of choice and enjoy.