Easy chicken curry

4 servings Prep: 10 mins, Cooking: 25 mins
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Who knew impressing your family and friends can be this easy.

By Food24 May 22 2016
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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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Heat oil in a medium-sized pot, add the curry paste and fry for 1 minute. Add chicken breasts, coconut milk and chicken stock and allow to simmer for 10 minutes.

Add the tomatoes and sugar snap peas and simmer for another 5 minutes. Stir in the fish sauce, brown sugar and lime juice; season, and stir until the sugar has dissolved.

To serve:
Garnish with fresh coriander and serve with basmati rice.

Words and image: Fairlady

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