Traditional Thai curries are cooked with a curry paste, made from ingredients such as onions, garlic, lemongrass and fresh coriander.
You can make this recipe using a shop-bought paste, or you can make your own. If you choose a shop-bought paste, ensure to check the ingredients for hidden sugars and excessive salts that can hinder your nutrition goals.
Western interpretations of the Thai curry tend to use coconut milk to create the sauce, which can be high in fat and calories. Usually, 'low fat' alternatives would not be recommended, as they often equal increased sugar content or the addition of artificial flavours, however, in this instance the low-fat version of the product is simply suggested to reduce calorie content, as it has little effect on taste.
To make your own paste:
- 3 red chillies (deseeded)
- 3 cloves of garlic (or 2 tbsp garlic paste)
- 1 stalk of lemongrass (or 2 tbsp lemongrass paste)
- 2 banana shallots
- 15g fresh stem ginger
- 20g fresh coriander
- 2 tbsp reduced fat coconut milk
- Juice of half a lime
- 10g Thai basil (optional)
- 1 tsp Himalayan sea salt
- 1 tsp cracked black pepper
1. Blitz all of the ingredients together in a food processor. Store in the fridge for 4-5 days.
To Create the Curry
(based on shop-bought Thai paste).
Calories: 414 Carbs: 12g Protein: 44.3g Fat: 21g
- 130g diced chicken breast
- 30g red Thai curry paste
- 130ml reduced-fat coconut milk
- 50g courgette noodles
- 50g sugar snap peas
- 20g diced white onion
- 1 tsp coconut oil
- Fresh coriander
Heat the coconut oil in a pan and add the curry paste and the onion.
Add the diced chicken.
Add the sugar snap peas and cover with the coconut milk, stirring well.
Add the courgette noodles and simmer for five minutes.
Garnish with coriander and season with salt and pepper.