Sunday, 29 March 2015

Coconut Red Curry



Coconut Red Curry

  • 2 Chicken breast
  • 150g rice
  • 1 Tin coconut milk
  • 1 Onion
  • 1 Clove of garlic (minced)
  • 1 Red chilli
  • 1 Tbsp red curry paste
  • 1 Red pepper
  • 1 Tbsp peanut butter
  • 1 Lime
  • Small bunch of coriander (finely chopped)
Bring a large pan of water to a rapid boil, add a pinch of salt, boil the rice for around 20 minutes until soft.  Whilst the rice is cooking, peel and finely dice the onion, chilli and mince the garlic in a crusher.  Cut the pepper and chicken into bite sized pieces and chop the coriander. 

 Heat some olive oil in a large frying pan and cook the chicken, once coloured remove the chicken from the pan then add the peppers, onion, garlic and chilli, cook for around 5 minutes then add the curry paste and peanut butter and give it a good stir. 

 Add 1 cup of coconut milk, 1/2 a cup of water, return the chicken to the pan and stir.  Allow this to bubble away for 15 minutes until the sauce has thickened, add salt and pepper to season.  When the sauce has thickened add the zest and juice of the lime and half the chopped coriander, stir through and then serve on your cooked rice.

Recipe courtesy of Hello Fresh Use code DBG5LB for £20 off your first box!