When you’re trying to lose weight and follow a healthy eating plan can sometimes be hard.
Being able to whip up a couple of dishes that take their inspiration from your favourite takeaway means that you’ll stay on track with your weight loss, without missing out on any of the yumminess.
This Thai inspired coconut chicken dish is very similar to a red or green curry but without the heaviness (and calories) usually associated with a coconut milk drenched curry.
In this dish, coconut milk is replaced by Carnation Coconut Flavoured Cooking Milk which has 92% less saturated fat than regular coconut milk. This creamy sweetness, is balanced out with other, flavour filled ingredients and lean chicken breast. The result is a tasty, family friendly meal with less than 400 calories per serve.

  • 375ml can Carnation Light And Creamy Coconut Flavoured Cooking Milk
  • 4 chicken breast fillets, skin removed
  • 1 stem lemongrass, outer leaves removed
  • 2 red chillies, deseeded and chopped into small pieces
  • 2 limes, juiced
  • 2 tbsp salt reduced fish sauce
  • 1 tbsp olive oil
  • 1 tbsp reduced salt soy sauce
  • 1/4 cucumber
  • 2 carrots
  • 25g raw, unsalted peanuts, roughly chopped
  • 2 tsp stevia
  • 2 cups mesclun leaves, rinsed
  • Pour the carnation milk into a saucepan and add the chicken breasts.
  • Lightly bruise the lemongrass stem by bashing with a rolling pin/heavy pot or pan and add to the saucepan.
  • Add half the chopped chilli, 2 tbsp lime juice, 1 tbsp fish sauce and 100 ml of water.
  • Bring to the boil then reduce heat to medium, place lid on pan and poach for 25-30 minutes.
  • Allow to cool for 5-10 minutes then remove chicken breasts and gently shred.
  • Using a vegetable peeler, create ribbons from the cucumber and carrots.
  • Divide lettuce and carrot and cucumber ribbons amongst 4 plates.
  • Top with the chicken.
  • In a small cup or jug, whisk together the olive oil, soy sauce, remaining fish sauce, remaining lime juice and stevia.
  • Add the remaining chilli and mix well.
  • Drizzle dressing over salad and serve.
Makes 4 serves – Cal per serve – 330
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