Serves 4
1 tbsp vegetable oil
100g spring onions, roughly chopped
1 tbsp fresh coriander, roughly chopped (plus extra for serving)
1 chilli, finely chopped
480g chicken fillets, cut into strips
150g Thai red curry paste
2 tbsp smooth peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml coconut milk
150ml chicken stock
175g baby corn
100g green beans
1 lime juice
3 tbsp peanuts, roughly chopped
To serve:
Boiled rice
1 tbsp vegetable oil
100g spring onions, roughly chopped
1 tbsp fresh coriander, roughly chopped (plus extra for serving)
1 chilli, finely chopped
480g chicken fillets, cut into strips
150g Thai red curry paste
2 tbsp smooth peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml coconut milk
150ml chicken stock
175g baby corn
100g green beans
1 lime juice
3 tbsp peanuts, roughly chopped
To serve:
Boiled rice
- Heat the oil in a large pan over a medium-high heat. Add the spring onions, coriander and chilli and cook for 2-3 minutes. Add the chicken strips and cook for five minutes, stirring frequently.
- Stir in the curry paste, peanut butter and sugar and cook for one minute. Add the soy sauce and coconut milk and simmer for 15 minutes.
- Stir in the stock, baby corn and green beans and simmer for five minutes longer. Squeeze in the lime juice.
- Serve the curry over boiled rice, scattered with the chopped peanuts and some extra
fresh coriander
Per serving: 622kcals, 47.1g fat (20.4g saturated), 20.4g carbs (9.5g sugars), 34g protein, 8.6g fibre, 1.507g sodium