Cook ‘quick and simple’ Thai red chicken curry recipe that only takes 20 minutes to make

As the nights get darker many of us will look forward to Friday night suppers on the sofa. However, these can often be unhealthy and .

Thankfully this , which comes from LoSalt, is a healthier version of the takeaway classic and can be enjoyed without feeling guilty.

This ‘quick and simple’ Thai red chicken curry is perfect to enjoy seeing as it is (October 7-13). The week itself celebrates all things curry and honours the nation’s favourite cuisine.

LoSalt’s only takes 15 minutes to prepare and 20 minutes to , perfect for who don’t fancy spending long in the kitchen. Even better, the serves four people.

The dish certainly packs a punch and cooks certainly won’t be disappointed in terms of the flavour. This can be served with rice and vegetables to leave you feeling fuller for longer.

How to make Thai red chicken curry recipe:

Ingredients:

• One tbsp oil
• 500g chicken thigh fillets, cut into small chunks
• One onion, chopped
• One tbsp Thai red curry paste
• 400ml can reduced fat coconut milk
• One tsp Thai fish sauce
• 100g frozen peas
• 235g pak choi, thickly sliced
• Juice one lime
• ¼ tsp LoSalt
• Two tbsp roughly chopped coriander

For the rice:

• 250g jasmine rice
• ½ tsp LoSalt

Method:

Heat the oil in a large frying pan and fry the chicken and onion for five minutes. Add the curry paste and cook for one minute. Add the coconut milk, 100ml water and fish sauce to the pan, and simmer for eight to 10 minutes.

Meanwhile, cook the rice in boiling water with the LoSalt for 10-12 minutes until tender, and drain.

Stir in the peas and the white parts of the pak choi and cook for two to three minutes, adding the green parts of the pak choi for the last minute until wilted. If you can’t get your hands on pak choi cooks can always swap for spinach which works just as well.

Off the heat, stir in the lime juice, LoSalt and most of the coriander. Serve with the rice and sprinkle with the remaining coriander.