Thai red curry - 7 points

Ingredients

1 tablespoon oil
2 onions sliced
1 clove garlic, chopped
2 chicken breasts, cut into cubes
2 tablespoons Thai red curry paste
25 grams creamed coconut
300 mls boiling water
1 tablespoon tomato puree
350 gram potatoes, cut into cubes
150 ml low-fat plain yogurt
2 tablespoons chopped fresh coriander
2 bananas
1 lime

Method

Saute the onions and garlic until soft. Stir in the chicken cubes and cook until lightly brown, about 3 minutes. Add curry paste and cook for another 2 minutes.

Disolve the creamed coconut in boiling water and add to pan. Add in potatoes and the puree.

Cover and simmer for 25 minutes. Stir in the yogurt and coriander.

Chop bananas and mix in with the lime juice and zest and chill until curry is ready to serve. Serve as a topping.