Low Fat Chicken & Peanut Thai (ish) Curry recipe

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
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Customer recipe by Kelly Anne
Added 47 months ago

Add the Dessicated Coconut to the Milk, stir well and put to one side. Cook the Spring Onions and most of the Coriander (keep some aside for sprinkling at the end) in a large pan over a medium heat for 1 min using 4 sprays of FryLight. Add the diced Chicken Breast and cook for 5 mins until starting to brown. Stir in the Homemade Thai Red Curry Paste Sustitute: http://realfood.tesco.com/recipes/low-fat-thai-ish-red-curry-paste-substitute-559.html and Peanut Butter. After about 30 secs, add the Soy Sauce and Coconut Infused Milk. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally. Remove the lid, add the Baby Corn and Sugarsnaps and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Serve scattered with the remaining Coriander Leaves and rice.

Serves 2 650-700 ish cals per serving

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 200g Chicken Breast
  • 100g Spring Onions
  • 1 Handful Fresh Coriander (Chopped or Torn)
  • 4 Sprays Fry Light - Extra Virgin Olive Oil
  • 1 tbsp Dark Soy Sauce
  • 8 Cup Mushrooms (Sliced)
  • 1 tbsp Dessicated Coconut
  • 175g Baby Corn
  • 175g Sugarsnap Peas
  • 1 Lime (Juice)
  • 100ml Semi Skimmed Milk
  • 2 tbsp Whole Earth Organic Peanut Butter
  • 100g (dry weight) Basmati Rice
  • 2-3 tbsp Homemade Thai Red Curry Paste
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