Low Fat Fragrant Thai Chicken Curry

Serves

3-4

Ingredients

• 1 tablespoon vegetable oil

• 1 onion finely diced

• 1 clove garlic crushed

• 1 5cm piece of ginger grated or finely chopped

• 2 tablespoons Penang curry paste

• 2 chicken breasts diced into 3cm pieces

• 1 x 400ml can Trident Light Coconut Cream

• 1½ cup chicken or vegetable stock

• 100g frozen peas

• 100g mushrooms diced

• 1 x 200g tin bamboo shoots

• 2 tablespoons Trident Stir-Fry Fish Sauce

• 1 tablespoon brown sugar

• 100g snow peas, sliced on the diagonal

• Juice of one lime

• 1½ cup coriander leaves and stems

• Extra coriander leaves and bean sprouts to garnish

Instructions:

• Heat oil in a large, deep frypan over medium heat. Add onion and cook, stirring, until softened. Add garlic and ginger and cook for 1 minute.

• Add Penang curry paste and stir for a few seconds. Add chicken and stir for a further 5 minutes. Add Trident Light Coconut Cream and stock to the pan.

• Bring to a low simmer (don't boil as chicken will toughen). Simmer for 10 minutes, then add peas, mushrooms, bamboo shoots, Trident Stir-Fry Fish Sauce and brown sugar.

• Cook for 5 minutes, then add snow peas and cook for 1 minute. Taste and adjust seasoning if required.

• Stir through lime juice and chopped coriander.

• Serve on rice with lime or lemon wedges, and garnish with bean sprouts and coriander leaves.