Thai red chicken curry
Serves: 8 Prep: 15 min Cook: 25 min Cost per serving: £1.05
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.