Thai Red Curry

Serves: 4

Prep time: 15 minutes

Cooking time: 25 minutes

Ready: 40 minutes

Ingredients

1 onion, finely sliced

4 chicken breasts, cut into chunks

3 tablespoons Thai red curry paste by Sainsbury's

200g basmati rice

200ml light coconut milk

100g mangetout

1 yellow pepper, sliced

1 x 25g pack fresh coriander, roughly chopped

1 red chilli, finely sliced lime wedges, to garnish

From your store cupboard

2 tablespoons sunflower oil
3 garlic cloves, finely chopped
½ chicken stock cube made up to 300ml

Method

1. Heat 1 tablespoon of the oil in a large casserole dish and gently fry the onion and garlic for 5-8 minutes, or until soft. Remove from the pan and set aside.

2. Add the remaining oil to the pan and fry the chicken on a high heat for 2-3 minutes until browned all over. Return the onions and garlic to the pan along with the curry paste and rice. Stir well and cook for a further 3 minutes.

3. Stir in the stock and coconut milk, bring to the boil and cover and simmer for 6-8 minutes. Add the mangetout and peppers and cook for a further 2-3 minutes, or until the rice is cooked through and vegetables are just tender.

4. Stir through the coriander, sprinkle with chilli and serve with wedges of lime.