This quick and easy stir-fry is ideal for a mid-week lunch or dinner. If like me, you are keen to control your intake of fat and calories, this dish is perfect, and tastes delicious so doesn’t feel ‘healthy’. I love the addition of the pickled moolie, the acidity of which balances well against the creamy curry. But if pickle isn’t your thing, feel free to omit.

Serves 4

Ingredients:

4 chicken breasts, diced.

Selection of fresh vegetables (I used tenderstem broccoli, mange tout, spring onions and baby corn (but feel free to use whatever you prefer or what you have in the refrigerator). You need a couple of handfuls per person.

Small amount of oil (or frylight if you want to keep this super low fat)

4 tsp Thai red curry paste

200mls light coconut milk (I used Alpro unsweetened coconut milk as this is lower in fat and calories, but canned coconut milk will work just as well)

1 Moolie (Asian radish), thinly sliced (if you cannot get moolie, feel free to use a handful of thinly sliced radish)

2 tlbs white wine vinegar

1-2 tsps sugar (if you want to keep the calories down feel free to use a teaspoon of stevia).

Pinch of salt

Method:

Start with the pickled moolie. Add the radish to the pickling liquor. You should taste this beforehand to check the balance of sweetness to salt and vinegar. In my experience, this is usually a matter of personal preference. You can make this in advance, but as little as 10 minutes is required to achieve the desired piquancy.

Stir fry the chicken in the oil or frylight, until almost cooked. This should take a few minutes, depending on the size of your chicken pieces.

Add the vegetables and continue to cook for a couple of minutes, before adding the curry paste and coconut milk. Once the chicken and vegetables are cooked serve and top with the pickled moolie.

For a more substantial dish, serve alongside some wholemeal rice or noodles.