John Myers
Ingredients for 2 servings:
- 500 g chicken breast fillet(s)
- 1 can coconut milk, reduced fat, approx. 400 ml
- 150 g sugar snap peas
- 150 g pineapple pieces, from the can, with the juice
- 100 g carrot(s)
- 100 g baby corn cobs, from the can
- 1 tbsp lime juice, freshly squeezed
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- a few stalks of coriander
- 250 ml vegetable stock
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
low-fat, low-calorie
Dice the chicken breast fillet. Clean and trim the tips of the snow peas. Peel and slice the carrots. Bring the coconut milk and vegetable stock to a boil in a wok, a wide saucepan, or a large, high-sided frying pan. Add the vegetables, baby corn, pineapple chunks, pineapple juice, and brown sugar, and cook over medium heat for about 10 minutes. Reduce the heat, add the meat cubes, and simmer for another 10 minutes over low heat. Season to taste with lime juice, fish sauce, a little pepper, and more salt if desired. Be careful, the fish sauce is quite salty. Sprinkle with finely chopped fresh coriander just before serving. Basmati rice goes wonderfully with this dish. Notes: The basic idea was to create a version of a Thai curry that is as gentle on the stomach as possible. Nothing spicy, little fat, no frying or roasting, nothing too gassy, and a little acidic (be careful with the lime juice). The sauce will be quite thin. That’s intentional. If you prefer it a bit thicker, let it simmer a bit before adding the vegetables and/or thicken it towards the end of cooking with a little cornstarch dissolved in cold water. If you first fry some green curry paste with finely chopped garlic, ginger, and chili pepper in a little oil, add the coconut milk and vegetable stock, and continue cooking as directed in the recipe, you’ll get a perfectly normal Thai green curry.
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