4 servings
Prep: 10 mins,
Cooking: 25 mins
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Ingredients (13)
1 | vegetable oil |
80 g | Thai red curry paste |
500 g | chicken breast fillets — cubed |
1x 400 g | coconut milk — tinned |
1/2 cup | stock — chicken |
200 g | rosa tomatoes |
140 g | sugar snap peas |
2 tsp | fish sauce |
1 tsp | brown sugar |
limes — juice only | |
sea salt and freshly ground black pepper | |
rice — basmati, cooked | |
fresh coriander — to garnish |
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