Home Cooking Column - By Barbara Collins

Coconut oil is hugely popular these days. It’s one of those good fats which really punches above its weight on flavour too. Use light coconut milk if you want to reduce the calorie content. You can also use prawns instead of chicken or even go all veggie. The curry sauce is really versatile. It likes being served with Thai jasmine rice or basmati. 

Ingredients

1 tbsp coconut oil 
2 chicken breasts, diced
2 tbsp Thai green curry paste
1-2 red chillis, deseeded and diced
1 large courgette, chopped
1 small pkt of sugarsnap peas
1 red pepper, chopped
1 yellow pepper, chopped
1 can of coconut milk
Handful of cashew nuts
Coriander to garnish (optional)

Method

Heat the coconut oil in a pan and fry off the chicken. Then add a tablespoon of the curry paste and cook for a few more minutes. Add the vegetables and cook for 2-3 minutes.

Pour in the coconut milk and add the rest of the curry paste. Bring to the boil and then turn down the heat and simmer until the sauce has thickened slightly.

Add the cashew nuts and coriander (if using) and serve with rice or Thai noodles.

Tip

This recipe is from the new book, Slim with Tina. It costs E14.99 and is published by Mercier Press.

Contact Barbara @thegoodchinaset or on [email protected]

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