Archive for April 25th, 2014

Foodie Friday: Thai Chicken Curry

thaichickencurry(Serves 4)

Ingredients:
300g long grain white rice
1 tbsp sunflower oil
2 red peppers, deseeded and sliced
1 red onion, sliced
3 tbsp Thai red curry paste
1 tsp granulated sugar
400ml tin reduced-fat coconut milk
200g very fine whole green beans, defrosted if frozen
300g leftover roast chicken, shredded
Lime cheeks, to serve
Coriander leaves, to serve

Method:
1. Cook the rice to pack instructions. Drain and set aside.
2. Meanwhile, heat the oil in a large wok or frying pan, add the peppers and onions and stir-fry for 5 minutes.
3. Stir in the curry paste and sugar and cook for a minute until fragrant. Pour in the coconut milk, bring to the boil and simmer for 5 minutes until the liquid is reduced by a third.
4. Add the green beans and chicken and cook gently for 5 minutes, until the chicken is piping hot.
5. Divide the rice and curry between 4 plates and serve with the lime cheeks and coriander leaves.

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