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Photo of Creamy red chicken curry by WW

Creamy red chicken curry

6
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
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, thinly sliced

Chilli, green or red

1 individual, deseeded, finely chopped

Curry paste

1½ teaspoon(s), (red)

Tomato

150 g, cherry, halved

Green Beans

200 g, fresh, lightly steamed

Mushrooms

150 g, sliced

Soured Cream

3 tablespoon(s), level

Vegetable stock cube

½ cube(s), dissolved in 125ml hot water

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.

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.

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