You can't go wrong with this delicious combination of Thai curry paste and coconut milk. This curry recipe offers lots of scope for variations; use any vegetables that suit your fancy, and for a vegan version, substitute tofu for the chicken or leave it out entirely. To soak up the sauce, try cauliflower rice, shirataki noodles, or zoodles.
Add the curry paste and coconut milk in a saucepan or small pot over medium heat. Stir to combine then bring to a simmer.
Add the cauliflower to the pot and cook uncovered for about five minutes or until the cauliflower is just tender.
Stir in the bok choy and cooked chicken breast and continue to cook until the bok choy has wilted and the chicken has warmed through. Divide between bowls and enjoy!
3 servings
3 oz chicken
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
