Photo: Health Promotion Board

Recipe courtesy of the Health Promotion Board

Serves 2

2 tbsp red curry paste
1 onion, quartered
1 thumb-sized fresh ginger, roughly sliced
200g lean chicken, sliced (can be replaced with other meats such as beef or fish)
1 green capsicum, chopped
1 carrot, sliced
2 tomatoes, diced
100ml low-fat coconut milk
100ml low-fat milk
100ml water
1 cup (200g) cooked brown rice
3 tbsp fresh coriander leaves, roughly chopped or 1 tbsp dried coriander
3 kaffir lime leaves, sliced


  1. In a heated pot, add the curry paste, onion and ginger and stir fry for about 1min.
  2. Add the chicken, vegetables, coconut milk, milk and water to the pot. Mix well and bring to the boil.
  3. Bring to a simmer for 10 to 15min, or until chicken is cooked and vegetables are tender.
  4. Add the rice, coriander and lime leaves to the pot and let it simmer for another two minutes. Serve hot.


This article was first published in The Straits Times, 31 May, 2016.