This normally super-rich curry can be turned into one that’s healthier but still creamy
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Making it healthier
My version contains 487 kcals and 16g fat (10g sat fat), 4g sugar and 0.96g salt. Here’s how I did it: Reduced the fat -replaced the coconut cream with reduced-fat coconut milk, cooking it to thicken and enrich. Reduced the amount of oil. Reduced salt and sugar - made own curry paste to boost flavour and eliminate need for salt, as well as the need for using as much fish sauce and sugar.