Coconut Red Curry

Another quick and easy recipe for you to try. Again, you can adjust the chilli to suit your tastebuds, remove the seeds from the chilli if you want it a little milder.  There aren’t too many ingredients making this a budget-friendly meal you can quickly rustle up.

Ingredients

•  2 Chicken breast
• 150g rice
•  250ml  coconut milk
• 1 Onion
• 1 Clove of garlic (minced)
• 1 Red chilli
• 1 Tbsp red curry paste
• 1 Red pepper
• 1 Tbsp peanut butter
• 1 Lime
• Small bunch of coriander (finely chopped)

Method

Bring a large pan of water to a rapid boil, add a pinch of salt, boil the rice for around 20 minutes until soft.  

Whilst the rice is cooking, peel and finely dice the onion, chilli and mince the garlic in a crusher.  

Cut the pepper and chicken into bite sized pieces and chop the coriander. 

 Heat some olive oil in a large frying pan and cook the chicken. Once coloured remove the chicken from the pan then add the peppers, onion, garlic and chilli and cook for around 5 minutes. Add the curry paste and peanut butter and give it a good stir. 

Add the coconut milk and 125ml of water, return the chicken to the pan and stir.  Allow this to bubble away for 15 minutes until the sauce has thickened, add salt and pepper to season. 

When the sauce has thickened add the zest and juice of the lime and half the chopped coriander, stir through and serve on top of the cooked rice.

Mark’s Top Tip

Coconut milk will usually come in a 400g tin. Rather than waste any pour any leftover milk into an ice cube tray and freeze. Then simply pop out what you need for your next recipe.