As the nights get darker many of us will look forward to Friday night takeaway suppers on the sofa. However, these can often be unhealthy and costly.
Thankfully this recipe, which comes from LoSalt, is a healthier version of the takeaway classic and can be enjoyed without feeling guilty.
This ‘quick and simple’ Thai red chicken curry recipe is perfect to enjoy seeing as it is National Curry Week (October 7-13). The week itself celebrates all things curry and honours the nation’s favourite cuisine.
LoSalt’s recipe only takes 15 minutes to prepare and 20 minutes to cook, perfect for Brits who don’t fancy spending long in the kitchen. Even better, the recipe serves four people.
The dish certainly packs a punch and cooks certainly won’t be disappointed in terms of the flavour. This recipe can be served with rice and vegetables to leave you feeling fuller for longer.
Method:
Heat the oil in a large frying pan and fry the chicken and onion for five minutes. Add the curry paste and cook for one minute. Add the coconut milk, 100ml water and fish sauce to the pan, and simmer for eight to 10 minutes.
Meanwhile, cook the rice in boiling water with the LoSalt for 10-12 minutes until tender, and drain.
Stir in the peas and the white parts of the pak choi and cook for two to three minutes, adding the green parts of the pak choi for the last minute until wilted. If you can’t get your hands on pak choi cooks can always swap for spinach which works just as well.
Off the heat, stir in the lime juice, LoSalt and most of the coriander. Serve with the rice and sprinkle with the remaining coriander.
