Ingredients:
1 tablespoon oil
2 onions, sliced
1 garlic cloves, chopped
2 chicken breasts, cut into cubes
2 tablespoons Thai red curry paste ( blue dragon)
25 g creamed coconut
300 ml boiling water
1 tablespoon tomato puree
350 g potatoes, cut into cubes
150 ml low-fat plain yogurt
2 tablespoons chopped fresh coriander
2 bananas
1 limes
Directions:
Saute onion and garlic in oil until soft.
Stir in chicken cubes and cook until lightly brown (3 minutes).
Add curry paste and cook for another 2 minutes.
Dissolve creamed coconut in boiling water and add to pan.
Add in potato and puree.
Cover and simmer for 25 minutes.
Stir in yogurt and coriander.
Chop bananas and mix in with lime juice and zest and chill until curry is ready to serve (this is a topping).
Servings: 4
Time preparation: 20 min.
Time total: 45 min.