Talk about the things that matter to you!!

Welcome to General Chatter online community. Wanting to join the rest of our members?
Feel free to sign up today!

Join The Conversation!

Already a member? Log in Now!

Red Chicken Curry

Prep Time:
10 mins
Cooking Time:
20 mins
Calories per serving:
  • Ingredients

    1 tbsp olive oil
    3 tbsp Thai red curry paste
    2 skinless chicken breasts, sliced
    1 small onion, finely sliced
    100g (3 1/2oz) fine green beans, trimmed and halved
    150ml (1/4pt) chicken stock
    2 baby pak choi, leaves separated
    300ml (1/2pt) reduced-fat coconut milk
    1 tsp soy sauce or fish sauce
    handful coriander leaves, finely chopped
    160g (5 1/2oz) basmati rice
    lime wedges, to serve

    1. Heat the oil in a large frying pan over a medium heat. Add the curry paste and cook, stirring, for 1 minute. Stir in the chicken and onion, cook for 3 minutes, then add the beans and stock. Simmer for 3 minutes, then add the pak choi leaves.
    2. Stir in the coconut milk, then reduce the heat a little and simmer for 3 minutes, or until the chicken is cooked through with no pink meat showing. Stir through the soy or fish sauce and scatter over the coriander.
    3. Meanwhile, put the rice in a pan with 320ml (11fl oz) salted cold water. Bring to the boil, then cover and simmer for 10 minutes. Remove from the heat and set aside for 5 minutes, covered. Serve the rice with the curry and lime wedges for squeezing over.


To view comments, simply sign up and become a member!