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Creamy Red Chicken Curry

Creamy Red Chicken Curry
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!


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.

  • 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.
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