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Ingredients

• 400ml reduced-fat coconut milk
• 200ml chicken stock
• 2 tbsp Thai green curry paste
• 4 skinless chicken breast fillets, 600g in total, cut into thin strips
• 350g new potatoes, scrubbed and cut into chunks
• 6 spring onions, sliced diagonally
• 2 tbsp lime juice
• 125g shelled fresh or frozen peas
• 8 baby plum or cherry tomatoes, halved
• 4 tbsp 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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