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Nutrition

Tom Kerridge's one-pot Thai green chicken curry

Try this tasty Asian dish delivered by a Michelin-starred chef. 

Michelin-starred chef Tom Kerridge revolutionised his eating habits to lose a staggering 12 stone in weight. In early 2018 he hosts Tom Kerridge: Lose Weight For Good on BBC 2 and here he shares his low-fat Thai green chicken curry recipe from the book that accompanies the show.

This is a tasty alternative to a takeaway, with plenty of interesting textures from the crunchy veg and bamboo shoots. The fiery fresh ginger and Thai curry paste are perfectly balanced by the creamy, cooling coconut milk.

Ingredients

(Serves 4; 455 calories per serving)

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water, then cooled

1 tbsp vegetable oil

3 medium onions, cut into large dice

6 garlic cloves, finely chopped

7.5cm piece of ginger, julienned

4 tbsp Thai green curry paste (80g)

700ml fresh chicken stock

100ml full-fat coconut milk

1 tbsp fish sauce

1 tbsp oyster sauce

4 kaffir lime leaves, finely sliced

2 green peppers, deseeded, cored and cut into large dice

200g green beans, halved

2 courgettes, cut into large dice

225g tin bamboo shoots, drained

3 tbsp cornflour, mixed to a paste with 3 tbsp water

Chopped coriander to finish (optional)

Method

1 Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm.

2 Heat the oil in a large non-stick saucepan. When hot, add the onions and cook for 10 minutes or until softened and starting to brown, adding a splash of water if they start to stick.

3 Toss in the garlic and ginger and sauté for 2–3 minutes, then stir in the curry paste and cook, stirring frequently, for 2 minutes or until fragrant.

4 Add the chicken stock, coconut milk, fish sauce, oyster sauce and lime leaves. Bring to the boil and let the stock simmer for 5 minutes then toss in the peppers, green beans and courgettes, and cook for 5 minutes.

5 Add the diced chicken and bamboo shoots, then stir in the cornflour paste. Cook, stirring, for a couple of minutes until the liquor thickens.

6 Serve the curry in warmed big bowls, scattered with coriander if you like.