Thread: Creamy Red Chicken Curry

Creamy Red Chicken Curry
POINTS: 4
Servings: 4
Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Moderate

We have used sour cream in this slightly unusual red curry. Give it a whirl - you won't be disappointed!






Ingredients

5 spray low-fat cooking spray 400 g chicken breast, uncooked, skinless, thinly sliced 1 portion fresh red chilli(s), deseeded, finely chopped 1 1/2 teaspoon Curry Paste, (red) 150 g tomato(s), cherry, halved 200 g green beans, fresh, lightly steamed 150 g mushrooms, sliced 3 tablespoon sour cream 1/2 portion stock cube, dissolved in 125ml hot water 1 teaspoon lime(s), fresh juice 2 teaspoon Thai fish sauce 2 teaspoon light brown sugar 10 g basil, fresh 250 g Rice, white, cooked Instructions

• Preheat a large non-stick wok or frying pan over high heat. Spray with cooking spray.
• Add the chicken in 3 separate batches, stir frying quickly until golden brown on the outside, but not cooked through. Transfer to a plate and set aside. Cook the remaining chicken in the same way.
• Meanwhile place the beans in a bowl and pour over some boiling water to cover. Set aside for 2 minutes, then drain and set aside.
• Re-spray the wok with cooking spray and add the chilli and curry paste. Cook for 1 minute, or until fragrant. Add the tomatoes, beans, mushrooms and chicken and cook, stirring, for 2 minutes.
• Add the sour cream, stock, lime juice, fish sauce and brown sugar. Cook for a further minute then toss through the basil leaves, just before serving. Serve with the cooked rice.

Notes

• Any leftover curry will keep in an airtight container in the fridge for 2 days. It is best reheated in a microwave on high for 2 minutes.

Yummmm..Bump!

Wow sounds yummy