An energetic Thai-style chicken curry using additional dish chicken
25 minutes
COOKING TIME
15 minutes
Sorting out TIME
10 minutes
SERVES
4
Beautifications
300 g long grain white rice
1 tbsp sunflower oil
2 red peppers, deseeded and cut
1 red onion, cut
3 tbsp Thai red curry stick
1 tsp Fairtrade white granulated sugar
400 ml tin decreased fat coconut milk
200 g set fine whole green beans, defrosted
300 g additional dinner chicken, crushed
Lime cheeks, to serve
15 g new coriander, washed, to serve
1
Cook the rice to pack rules. Direct and put in a guaranteed spot.
2
In the interim, heat the oil in a colossal wok or iron, combine the peppers and onion and sautéed food for 5 minutes.
3
Blend in the curry paste and sugar and cook for 1 second until fragrant. Pour in the coconut milk, bring to the air pocket and stew for 5 minutes until the liquid is diminished by a third.
4
Solidify the green beans and chicken and cook warily for 5 minutes, until the chicken is astoundingly hot.
5
Bundle the rice and curry between 4 plates and present with lime cheeks and a bit of coriander.
Jack’s tip: in case you don’t have coconut milk in your wash rooms, experience yogurt and dried coconut. Yogurt can in like manner help with chilling off the curry if you couldn’t consider it bursting.
