| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Jude3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Chicken breasts; finely chopped |
| 1 |
|
Onion; finely chopped |
|
|
Ginger; (approx walnut |
|
|
; sized), sliced |
| 1 |
ts |
Chilli; finely chopped |
|
|
; (optional) |
| 2 |
|
Tomatoes; deseeded and |
|
|
; chopped |
| 2 |
tb |
Fresh coriander; finely chopped |
| 1 |
|
Jar Chicken Tonight; Thai Red Curry |
| 1/2 |
c |
Coconut milk; (can be reduced fat) |
|
|
Ground pepper |
| 1 |
|
Sprig fresh coriander to garnish |
INSTRUCTIONS
Heat the olive oil in a large pan, saut. the chicken and set aside.
Add the onion and ginger to the pan and saut. over a low heat to
soften but not colour.
Add the tomatoes, coriander and chilli (if using) and mix well.
Add the contents of the jar of Thai Red Curry, ground pepper and
coconut milk.
Bring to the boil, then turn down to a simmer for 10 minutes.
Return the chicken to the pan and simmer for a further 10 minutes
until the chicken is cooked.
Serve on a bed of rice, garnished with sprigs of coriander.
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