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| Thai Chicken Curry | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 15 min- cook 30 min Difficulty: easy Serving Size: 8 |
2 chicken breasts, cut into cubes 350 g potatoes, cut into cubes 2 bananas 1 clove garlic, chopped 2 onion, sliced 150 ml low-fat plain yogurt 2 tablespoons Thai red curry paste 25 g creamed coconut 1 tablespoon tomato puree 1 tablespoon oil 1 lime 2 tablespoons chopped fresh coriander 300 ml boiling water |
| Preparation: | |
| 386 calories, 15.2g fat, 4.8g fiber | |
| Instructions: | |
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1. Saute the onion and garlic in oil until soft. 2. Stir in the chicken cubes and cook for about 3 minutes (until lightly brown). 3. Add the curry paste and cook for another 2 minutes. 4. Disolve the creamed coconut in boiling water and add to the pan. 5. Add in potatoes and tomato puree. 6. Cover and simmer for about 25 minutes. 7. Stir in the yogurt and chopped coriander. 8. Chop the bananas and mix in with the lime juice and zest; chill until the curry is ready to serve and use as a topping | |
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