Creamy Red Chicken Curry
Over a year ago
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Ingredients
- oil spray
- 400g skinless chicken breast. thinly sliced
- 1 whole fresh red chilli. deseeded. finely chopped
- 1 ½ Tbsp red curry paste
- 150g cherry tomatoes. halved
- 200g fresh green beans
- 150g mushrooms. sliced
- 3 Tbsp light sour cream
- ½ chicken stock cube. dissolved in ½ a cup of hot water
- 1 Tbsp fresh lime juice
- 2 tsp fish sauce
- 2 tsp brown sugar
- ¼ cup fresh basil
- 3 cups cooked white rice
Accompaniment
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Method
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1
1. Preheat a large non-stick wok or frying pan over high heat. Spray with oil.
2. Add chicken in three separate batches, stir-frying quickly until golden brown on outside, but not cooked through. Transfer to a plate and set aside. Cook remaining chicken in same way.
3. Meanwhile place beans in a bowl and pour over some boiling water to cover. Set aside for 2 minutes, then drain and set aside.
4. Re-spray wok with oil and add chilli and curry paste. Cook for 1 minute, or until fragrant. Add tomatoes, beans, mushrooms and chicken and cook, stirring, for 2 minutes.
5. Add sour cream, stock, lime juice, fish sauce, and brown sugar. Cook for a further minute, then toss through basil leaves, just before serving. Serve with cooked rice.
Serves 4 / 6 points
NOTES:
- Any left over curry will keep in an airtight container in the fridge for 2 days. It is best reheated in the microwave on HIGH for 2 minutes.
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