Creamy red chicken curry
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
We have used sour cream in this slightly unusual red curry. Give it a whirl - you won't be disappointed!
Ingredients
Calorie controlled cooking spray
5 spray(s)
Chicken breast, skinless, raw
400 g
Chilli, green or red
1 individual
Curry paste
1½ teaspoon(s)
Tomato
150 g
Green Beans
200 g
Mushrooms
150 g
Soured Cream
3 tablespoon(s), level
Vegetable stock cube
½ cube(s)
Lime Juice, Fresh
1 teaspoon(s)
Thai Fish Sauce
2 teaspoon(s)
Light Brown Sugar
2 teaspoon(s)
Basil, fresh
10 g
Easy cook white rice, boiled
250 g
Instructions
1
Preheat a large non-stick wok or frying pan over high heat. Spray with cooking spray.
2
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.
3
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.
4
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.
5
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.