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