Red chicken curry with baby corn

5 steps

Meat & Protein 2 Bread & Cereals 0 Vegetables 2 Fruit 0 Dairy 0.8 Healthy Fats & Oils 2 Indulgences 0.1

Updated at: Thu, 17 Aug 2023 07:04:40 GMT

Nutrition balance score

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Ingredients

4 servings

0.5Red onion

medium, chopped or red shallots

1 stemLemongrass

edible portion, white part only, finely chopped

1 chillRed chilli

i, 1

1 ½ tablespoonRed curry paste

3 teaspoonGround coriander

1 ½ teaspoonGround cumin

1 tablespoonOlive oil

or vegetable oil

800gChicken thigh fillet

lean, raw, skinless, trimmed of fat and cut into 4cm pieces

1 teaspoonPalm sugar

or brown sugar

1 ¼ cupCoconut flavoured evaporated milk

3 teaspoonFish sauce

reduced salt

400gBaby sweetcorn

canned, drained, halved lengthways

Carrot

2carrot

medium, cut into thin batons

0.5Lime

peeled and finely diced

lime

Instructions

Step 1

Blend the shallot or onion, lemongrass and chilli in a foodprocessor until chopped. Add the curry paste, coriander and cumin, season with pepper and blend again until smooth.

Step 2

Heat the oil in a heavy-based saucepan over medium heat. Fry the paste, stirring, for 6–7 minutes until it starts to darken and smells fragrant. Add the chicken and sugar and cook for 3–4 minutes until the chicken is browned all over. Stir in the evaporated milk and fish sauce, bring to simmering point and cook for 8 minutes. Add the corn and simmer for a further 2–3 minutes until the chicken is cooked through.

Step 3

Meanwhile, steam or boil the carrots for 2 minutes until just tender, then drain and stir through the curry.

Step 4

To serve, spoon the curry into bowls and scatter with diced lime. Serve with steamed rice from your daily allowance if desired.

Step 5

TIP: If you can't find coconut flavoured evaporated milk, you can use light evaporated milk and 1-2 drops of coconut essence per every 100ml of evaporated milk.