Red Thai Curry

Ingredients - serves 4:

• 500g chicken breast- cubed

• 2 large carrots

• 1 onion

• 400ml coconut milk

• 300ml chicken stock

• 1 star anise

• 1 pot of red Thai paste (we use Blue Dragon red paste pots)

• Red chilli - optional

• Handful of coriander

Method:

Fry off the chicken for 5 minutes, then add the vegetables. Then add the paste, coconut milk, stock, star anise. Gently simmer covered for 15 minutes. Then remove lid and cook for a further 10 minutes. Serve with jasmine rice.

Approximate calories per serving 303

C 16.9g F 10.7g P 32g

To make this vegan use 250g of red lentils instead of chicken, vegetable stock.