Ww Thai Red Chicken Curry

• 1 tablespoon oil
• 2 onions, sliced
• 1 garlic clove, chopped
• 2 chicken breasts, cut into cubes
• 2 tablespoons Thai red curry paste (blue dragon)
• 25 g creamed coconut
• 300 ml boiling water
• 1 tablespoon tomato puree
• 350 g potatoes, cut into cubes
• 150 ml low-fat plain yogurt
• 2 tablespoons chopped fresh coriander
• 2 bananas
• 1 lime

1. Saute onion and garlic in oil until soft.
2. Stir in chicken cubes and cook until lightly brown (3 minutes).
3. Add curry paste and cook for another 2 minutes.
4. Dissolve creamed coconut in boiling water and add to pan.
5. Add in potato and puree.
6. Cover and simmer for 25 minutes.
7. Stir in yogurt and coriander.
8. Chop bananas and mix in with lime juice and zest and chill until curry is ready to serve (this is a topping).

oil, onions, garlic, chicken breasts, red curry, creamed coconut, boiling water, tomato puree, potatoes, yogurt, fresh coriander, bananas, lime

Taken from www.food.com/recipe/ww-thai-red-chicken-curry-27167 (may not work)