Mostly Eating

Serves 2

As always with thai curry paste recipes you’ll need to adjust depending on how fiesty your paste is and how fiery you like your food. For most pastes half a teaspoon should give you a relatively mild starting point from which you can add more to taste.

2 small chicken breasts, cut into thin strips, and seasoned with black pepper
2 tbsp natural low-fat yogurt
Half a ripe mango, diced
1 red or yellow pepper, cut into thin slices
1 tbsp mango chutney
0.5 tsp thai fish sauce
2 tsp lime juice
0.5 tbsp palm sugar (or honey)
0.5 tsp thai red curry paste
2 tsp mild flavoured oil (such as vegetable oil, groundnut oil or a mild olive oil)

This is an exceptionally quick recipe once you have gathered your ingredients and done the chopping so if you are having rice with it put your rice on as soon as you have all your ingredients prepped.

Put aside about one third of the diced mango and one third of the sliced pepper to sprinkle over the finished dish.

Combine the yogurt, mango chutney, thai fish sauce, lime juice, red curry paste and remaining mango in a mini food processor and blitz until smooth (a hand blend would work – don’t worry if there are some lumps left).

Heat the oil in a small frying pan and add the chicken strips. Fry for three minutes then add the palm sugar and chopped peppers. Continue to fry until the chicken is cooked; with thin strips this will only be a few minutes more. The chicken will go a darker colour than normal because of the sugar. Pour the blended sauce over the cooked chicken and peppers and heat through.

Serve with boiled rice and a crispy vegetable, sprinkling the remaining uncooked mango and chopped pepper over just before you eat.