Thai Chicken Curry
  1. Cook onion and garlic over moderate heat in large non stick pan, sprayed with oil, until soft. Add the chicken and fry until browned. Add curry paste and cook a further 2-3 minutes, stirring well. Add evaporated milk, sugar and fish sauce. Bring to a simmer and cook 10 minutes, uncovered, until the milk has reduced a little. Taste and check seasonings, adjusting as required.
  2. Add prepared vegetables to the pan and if more liquid is required, add a little water. Cook a further 5 minutes, then add lime juice and zest and coriander and basil if using.
  3. Serve with rice or extra vegetables. Nann bread etc
  4. Hint – use more vegetable’s so you don’t over do the rice
  5. Swap the naan bread for baked poppadom’s to keep the calories low.
  6. The coriander is optional but adds so much of the thai flavour.