• 4 chicken breasts
• olive oil
• 1 chopped onion
• 3 cloves garlic
• 1 inch fresh ginger, grated
• 1 red chillies, deseeded and chopped
• 1 can coconut milk
• 2 tsps cumin
• 1 tsp turmeric
• 1 piece lemon grass
• 2 tbls fresh chopped coriander

Simple Thai Chicken Curry recipe:

Cube the chicken breasts and sautee in olive oil using a large frying pan until cooked. Remove from the pan and add further olive oil and sautee the onion and garlic. Add the cumin, turmeric, ginger and chillies and cook on low heat for 2 minutes. Add the coconut milk stirring thoroughly until the spices are blended. Add the chicken, lemon and coriander. Simmer on low heat for 10 minutes. Serve with rice.

That’s it my simple Thai Chicken Curry easy to cook, tastes great and dairy free too.

• 1/2 pt soya ( or goat’s if tolerated)
• 1 large ripe mango
• 1 tbls preserved ginger
• 1 tbls ginger syrup

Peel and slice the mango, place in a food processor and puree. Chop the ginger into small pieces, stir into the yoghurt along with the syrup and mango. Pour into tall glasses. Chill for two hours. Decorate with extra ginger.

That’s it my mango fool is a dessert with a tangy refreshing taste that’s dairy free and low in calories.