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Ingredients

• 400 ml light coconut milk
• 200 ml diluted salt-reduced or homemade chicken stock
• 2 tablespoons Thai green curry paste
• 4 skinless chicken breast fillets (about 600 g in total), cut into thin strips
• 350 g new potatoes, scrubbed and cut into chunks
• 6 spring onions, sliced on the diagonal
• 2 tablespoons lime juice
• ¾ cup (125 g) shelled fresh or frozen peas, thawed if necessary
• 8 grape or cherry tomatoes, halved
• â…“ cup (20 g) chopped fresh coriander

Description

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 Tomatoes.

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