As far as cooking goes, I love to experiment. For this recipe, I’ve taken my Mother’s red thai curry recipe and replaced some of the ingredients to create a healthier curry. Next time, I’ll definitely have some brown rice to cut the carbs down and make it even healthier!
Ingredients list:
– 1 tablespoon coconut oil
– 2 crushed garlic cloves
– one large onion, diced
-1 tablespoon of red thai curry paste
– 250ml of chicken stock
– 100ml unsweetened almond milk
– 500-600g of chicken, diced
– As many vegetables of your choice as you’d like
– A sprinkle of chilli flakes
– 1 tablespoon of fish sauce
Instructions:
1. Firstly, heat the coconut oil in the pan until it’s a liquid then fry the garlic and the diced onion until the onion starts to brown, then add the red thai paste and fry for 1 minute.
2. Add the chicken stock (I used my mum’s home-made stock from a roast chicken a few days) and the almond milk. My Mum’s recipe would usually use coconut milk here, but I’ve switched it for almond milk to lower the fat content of the curry.
3. Once you’ve simmered the sauce for 5 minutes or so, add the chicken and the chilli flakes.
4. Add the veg, and once the sauce has thickened up and is the consistency you’d want, add a tablespoon of fish sauce and serve with rice or noodles! 
I went in blind with this adaptation of my mum’s Thai curry, and didn’t expect it to taste so good. This recipe is rich in protein and green veggies, if you pair it with wholegrain rice – you’ll have a dinner you don’t need to feel guilty about!
The Scottish food blogger 