Quick Red Chicken Curry

Quick Red Chicken Curry
15 min /
steps:3+ /
serves:2

This is a super-fast, super-easy red chicken curry recipe. Great for any dieter on Step 3 or above.

Recipe Instructions
1   
 Put the curry paste, ginger and 1 tablespoon of coconut milk on a large frying pan set over a medium heat.
2   
 When the mixture is really hot, add the chicken and red pepper and cook for 3-4 minutes, stirring occasionally.
3   
 Stir in the remaining coconut milk with the fish sauce and bring to the boil. Reduce the heat and add the green beans. Simmer gently for 6-8 minutes until the chicken is thoroughly cooked and the vegetables are just tender. Add the baby spinach leaves and cook for 1-2 minutes until they wilt and turn bright green.
4   
 Meanwhile, cook the brown rice according to the instructions on the packet.
5   
 Divide the rice between 2 serving plates and spoon the curry over the top. Sprinkle with coriander and serve with lime wedges.

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Recipe Details:
Serves: 2
Prep time: 10 mins
Cook time: 15 mins
Calories: 400kcal
Steps: 3+
Recipe Ingredients:

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1 tbsp Thai red curry paste
1 tbsp grated fresh root ginger
150 ml reduced-fat coconut milk
250 g skinned chicken fillets, cut into small chunks
1 small red pepper, deseeded and thinly sliced
½ tbsp Thai fish sauce
100 g fine green beans, trimmed
100 g baby spinach leaves
60 g brown rice (dry weight)
2 tbsp chopped coriander
Lime wedges to serve
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