Thai red curry

SERVES 2

1 large chicken breast, sliced ½ onion, chopped 1 tbsp olive oil 1 large garlic clove, diced 2cm root ginger, diced 3-4 heaped tsp Thai red curry paste 1 red pepper, deseeded and sliced ½ 400ml tin coconut milk ½ tbsp Thai fish sauce ½ tsp lime zest or kaffir lime leaves ½ cauliflower, grated Generous handful of fine beans

• CALORIES 300 • PROTEIN 4g• FAT 25g• FIBRE 2g • CARBS 14g

HEAT the oil in a wok or widebased saucepan and fry chicken and onion. When browned, add the garlic, ginger and curry paste, then the red pepper, coconut milk, Thai fish sauce and lime zest and cook for 15 mins. Meanwhile, steam or fry the cauliflower rice and throw the green beans into the curry pan a few minutes before the end. (Use prawns or tofu instead of chicken if preferred.)