About this recipe:It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.
400 ml light coconut milk
200 ml homemade chicken stock
2 tablespoons Thai green curry paste
4 skinless chicken breast fillets (about 600 g in total), cut into thin strips