A Mild Thai Chicken Curry (serves 4)

This is very easy and quick and is a store cupboard version rather than really authentic. It serves four people with light appetites – great for a ladies’ lunch. I tossed in some freshly cooked Chickpea pasta (Banza brand). It is gluten free and has 50% more protein, three times the fiber and 25% fewer net carbs. than regular pasta. The only real difference I notice is in the texture.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
8 oz. chicken tenders – cut into bite size pieces
1/2 can of lite coconut milk
1 tbsp. Thai green curry paste
1/2 tbsp. fish sauce
Juice of 1/2 a lime
Half a bunch of scallions – finely chopped
1 tbsp. cilantro – finely chopped
4 oz. chickpea pasta – cooked

Heat the oil in a frying pan and when nice and hot sear the pieces of chicken on both sides until they browned.
Pour in the coconut milk, stir in the curry paste, fish sauce and lime juice.
Scatter over the scallions, bring to a boil then simmer for 20 minutes.
Add the cilantro and pasta and serve immediately.


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