THAI RED CHICKEN CURRY.. 2 syns per portion on red and ex easy - TopicsExpress



          

THAI RED CHICKEN CURRY.. 2 syns per portion on red and ex easy and 8 on green. serves 4 2 level tbsp. thai red curry paste 2tbsp tomato puree 600ml chicken stock 100ml light coconut milk 200g sugarsnap peas trimmed 600g chicken fillets diced 200g cherry tomatoes sm handful chopped fresh coriander juice of 1 lime plus extra wedges to serve. place chicken pieces, curry paste, tomato puree, coconut milk and stock into a pot. bring to boil, once boiled simmer for 10 mins. add sugar snap peas and cook for 5 mins. Add tomatoes and cook gently for a further 5 mins or until chicken is cooked through. remove from the heat and stir in the lime juice and fresh coriander. serve with lime wedges and it is great with jasmine rice and Asian greens..ENJOY!!
Posted on: Wed, 29 Oct 2014 20:53:38 +0000

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