Light Chicken Curry

Ingredients

• 500g Boneless skinless chicken breasts, diced
• 1 Clove Garlic, crushed
• 1 Shallot, finely chopped
• Thai or Asian Vegetable Mix
• Soy Sauce 1 Tbsp
• ABC Sauce 1 Tbsp
• 270ml Light Coconut Cream
• 100ml Cooking Cream
• 1 Green Onion
• 150g Basmati Rice
• Lime
• 1 tsp curry powder
• 1 tsp paprika ground
• 2 small Thai chilies
• 1 tbsp Crunchy Peanut butter

Method

1. Slice and deseed the chillies, then peel and chop the garlic, green onion and shallots.
2. Heat 1 tbsp of oil in a frying pan over medium heat, add the garlic and shallots, then fry for around 5 minutes, or until softened.
3. Add the diced chicken breast and cook for 5 minutes, stirring regularly. Then add the vegetables and peanut butter, and cook until soft.
4. Pour in the coconut milk, ABC sauce and light soy sauce. Bring to the boil, then reduce to a simmer for 10 minutes.
5. Add curry powder, paprika ground and squeeze in a little bit of lime juice. Pour in cooking cream.
6. Place the rice in a pan, add twice as much boiling water. Cook on medium for 8 minutes, while curry is simmering. Remove rice from the heat and leave to steam with the lid on for 5 minutes.
7. Then serve curry with the rice. Scatter over the chopped green onion. Serve with lime wedges for squeezing over.

Product used in recipe

• ABC - Sweet Soy Sauce
• Lee Kum Kee - Premium Soy Sauce