Fragrant Thai chicken
Chicken breast, skinless, raw
Calorie controlled cooking spray
Reduced Fat Coconut Milk, Canned
Chicken stock cube(s)
Thai Fish Sauce
Lemon Grass Stems
Chilli, Green or Red
1 individual, (optional)
- Cut the chicken into chunks. Heat the wok or frying pan, spray with the cooking spray and stir-fry the chicken for 2 minutes.
- Pour the coconut milk into the wok or frying pan and measure in 300ml (10 fl oz) of boiling water from the kettle. Add the stock powder or crumble in the stock cube; then stir in the Thai curry paste and fish sauce. Bash the lemongrass with a rolling pin and add it to the wok or pan. Heat to a gentle simmer and cook for 5 minutes.
- Meanwhile, thinly slice the spring onions and add them to the wok. Thinly slice the courgette and cut the asparagus spears into short lengths; add them to the wok with the mangetout or sugar snap peas. Remove the seeds from the red chilli (if using) and thinly slice it; then add it to the wok. Simmer for a further 10 minutes; then remove the lemongrass stalk.
- Ladle the curry into warmed bowls and snip the coriander on top using a pair of scissors before serving.