Thai Chicken Curry
(Serves 2 females or 1 male)
Ingredients
- 220g Chicken breast fillets, chopped into cubes
- 1½ Tablespoons red curry paste
- 2 Cloves garlic, crushed
- 2 Tablespoons low fat ricotta cheese
- 1 Lime, juiced
- 1 Tablespoon artificial sweetener
- 1 Kaffir lime leave (optional)
- ½ - 1 Cup water
- ¼ Cup fresh coriander leaves, finely chopped
- 2 Stalks of shallots, finely chopped
- ½ Cup green beans, chopped in half
- 4 Mushrooms, finely sliced
- 1 Tablespoon olive oil
- Salt to taste
Method
- Heat the olive oil in a frying pan over a high heat. Add the chicken, garlic, mushrooms and beans then cook for 2-3 minutes or until chicken is cooked through. Transfer to a plate and set aside.
- Place ½ cup water, the red curry paste, sweetener, ricotta and lime juice in a blender to combine into a smooth sauce. If too thick, add some of the additional water.
- Place the red curry sauce in the same fry pan used to cook the chicken on low heat. Add the kaffir leaf and shallots and simmer for 5 minutes.
- Add the chicken and vegetables and the coriander leaves then cook for a further 3-4 minutes adding additional water if required. Taste the sauce, add salt if necessary.
- Remove from the heat and serve with Cauliflower rice.
