If you want to curb your calorie intake, revitalise your diet and save yourself some cash at the same time, cutting down on your favourite takeaways can be a big step in the right direction. But they don’t have to become a thing of the past. Make them yourself at home with a few healthy twists and they can be just as tasty, but a whole lot better for you! Why not kick off with this Thai red curry recipe? It’s really easy and one of our personal favourites.
Currys can be a fantastic way to load up on your vegetable intake without even noticing and this recipe does just that. Making the curry paste is easy too and means you know that all the ingredients going into your food are fresh!
(Makes 2 servings)
Preparation time: 15 minutes
Cooking time: 15 minutes
Into a blender, place the red chillies, ginger, garlic, cumin, paprika and lime zest. Blend until it forms a paste.
In a pan heat the olive oil on a medium heat. Add the chicken and cook for 5 minutes or until browned off.
Add the paste to the chicken and cook for a further 5 minutes, stirring regularly.
Add the sliced pepper and mangetout and cook for a further 3 minutes, again stirring regularly.
Check that the chicken is cooked through by cutting a piece in half and ensuring that it is not pink in the middle.
Add the coconut milk and fish sauce keeping the pan on a medium heat – be careful not to let the curry boil as this can cause the coconut milk to separate and become lumpy.
Serve with brown rice and some slices of red chili.
For a vegetarian option, swap out the chicken for meat free substitutes, more vegetables (broccoli and cauliflower work great) or tofu!
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