Serves 4
2 syns a portion
Ready in about 30 mins
2 chicken breasts, cut into bite-size pieces
2 heaped tsp Thai red curry paste
1/2pt/284ml hot chicken stock
1/4pt/142ml reduced-fat coconut milk
1 red onion, diced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
2 large carrots, cut into matchsticks
1 medium tomato, chopped
1/2 head Chinese leaf, shredded
1 tbsp lime juice
1 tbsp nam pla
A small handful of coriander, chopped
1. In a hot wok/deep frying pan brown the chicken. Add the curry paste and whisk in the stock and coconut milk until well combined. Bring to the boil, and simmer for 2 minutes.
2. Add the onion, peppers, carrots and tomato and cover. Simmer rapidly for 5 minutes. Add the chinese leaf, cover and cook for further 2 minutes.
3. Stir in lime juice and fish sauce. Serve garnished with the coriander.
This is the first thing my hubster has cooked for me from scratch.
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