- Heat the oil over a high heat in a medium-sized heavy pot. Add the onion and saute for a few minutes then add the chicken and curry paste (30 grams for mild or 100 grams for hot).
- Add the ginger, give a few stirs and add the coconut milk. Salt very lightly.
- Add enough water to just cover the chicken pieces. Bring to the boil, turn down to a simmer and cook uncovered for 10 minutes. The sauce will have thickened slightly.
- Season to taste and serve.
Tip: If you want to make a 'meal in a pot', add some fresh green beans, courgette, broccoli and asian leaf vegetables (bok choy, choi sum etc.) when the chicken is cooked and cook for a further 5 minutes or so unti the vegetables are just tender. You can also add a squeeze of lime for extra taste.
- Energy - 261 kcal
- Protein - 24 grams
- Carbs - 6 grams
- Fats - 15 grams
- Fibre - 3 grams