Thai red chicken curry

Serves: 8 Prep: 15 min Cook: 25 min Cost per serv­ing: £1.05

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3tbsp oil 8 shal­lots, sliced 8 chicken fil­lets, cut into strips 4tbsp Thai red curry paste 2 x 400g cans co­conut milk 300ml chicken stock 3tbsp Thai fish sauce 1tbsp caster sugar 2 red pep­pers, sliced 200g baby spinach leaves Juice 1 lime, wedges to serve 1 bunch co­rian­der, chopped 1 Heat oil in a large, deep fry­ing pan or wok and fry shal­lots for a few min. Add chicken and fry for 5 min, till lightly brown. Stir in curry paste and cook for 2 min. Add the co­conut milk, stock, fish sauce and sugar. Stir well then add the pep­pers and sim­mer for 15 min. 2 Add spinach, lime juice and cook for 1 min. Turn off heat. Serve with lime wedges and co­rian­der.

To freeze: At the end of step 1, cool then freeze. Thaw overnight in fridge. Heat through, add spinach, lime, co­rian­der and lime wedges.

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