Easy Thai Red Chicken Curry

1 tbsp Olive Oil
3 tbsp thai red curry paste
4 bonless, skinless chicken breasts, about 600g total weight sliced
400ml can coconut milk
300ml hot chicken stock
juice of 1 lime, plus lime halves to serve
200g pack mixed baby sweetcorn and magetouts
2 tbsp freshly chopped coriander, plus springs to garnish
rice or rece noodles to serve.

Coconut milk is made from the pressed flesh of coconut. It contains around 18g of fat per 100ml, which is lower than coconut cream used in many Asian recipes. You can cut the fat content of the dish further by using half-fat coconut milk.

1. Heat the oil in a wok or large pan over a low heat. Add the curry paste and cook for 2 min or until fragrant.

2. Add the chicken and fry gently for about 10 min.
3. Add the coconut milk, hot stock, lime juice and sweetcorn to the pan and bring to the boil. Add the mangetouts, reduce the heat and simmer for 4-5 min until the chicken is cooked.

4. Stir in the chopped coriander, garnish with coriander sprigs and serve immediately with rice or noodles and lime halves to squeeze over.

Serving Size: 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user RONELVDB.