Thai chicken curry

Name: Thai chicken curry
Total time: 35 min
Ingredients: 1 2⁄3 cups light coconut milk; 3⁄4 cup diluted salt-reduced or homemade chicken stock; 2 tbsp Thai green curry paste; 4 skinless boneless chicken breasts ((about 500 grams/1 lb in total), cut into thin strips); 350 g new potatoes (scrubbed and cut into chunks); 6 scallions (sliced on the diagonal); 2 tbsp lime juice; 3⁄4 cup shelled peas (fresh or frozen, thawed if necessary); 8 grape or cherry tomatoes (halved); 1/3 cup cilantro (chopped)

www.besthealthmag.ca

It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.besthealthmag.ca.

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Ingredients

1 2⁄3 cups light coconut milk
3⁄4 cup diluted salt-reduced or homemade chicken stock
2 tbsp Thai green curry paste
4 skinless boneless chicken breasts ((about 500 grams/1 lb in total), cut into thin strips)
350 g new potatoes (scrubbed and cut into chunks)
6 scallions (sliced on the diagonal)
2 tbsp lime juice
3⁄4 cup shelled peas (fresh or frozen, thawed if necessary)
8 grape or cherry tomatoes (halved)
1/3 cup cilantro (chopped)