Thai Red CHicken Curry

Thai Red Chicken Curry – serves 4

Ingredients:

- 20mL extra virgin olive oil

- 400g chickpeas (drained and rinsed)

- 600g raw chicken breast

- Salt and pepper to taste

- 1 x brown onion

- 30g crushed ginger

- 1tsp crushed garlic

- 45g thai red curry paste

- 300mL salt reduced chicken stock

- 270mL reduced fat coconut milk

- 2 x red capsicum

- 200g green beans

- 1 cup cooked basmati rice (cook yourself or microwave packet)

- 1 lime

- ½ cup chopped coriander (optional)

Method:

1. Drain and rinse the chickpeas and set aside. Thinly slice the onion and capsicum and trim the ends off the beans and chop in half.

2. Heat the olive oil in a medium pan over medium-high heat. Add in the onion and garlic and saute until the onion is translucent. Add in the ginger and Thai red curry paste and cook for ~2 minutes stirring regularly. Add the chickpeas, coconut milk, and chicken stock. Decrease the heat to low and cover. Allow to simmer for 1hr.

3. In a pot, add water and the chicken breast and bring to the boil. Decrease the heat and allow chicken to cook through (~15-25 minutes). Take the chicken out of the water and allow to rest off to the side (do this towards the end of the 1hr).

4. To the curry mix, add the capsicum and green beans.

5. Cut up the chicken into bite sized pieces and add to the curry and vegetable mix.

6. Allow to simmer on low heat uncovered for 5-10 minutes.

7. Serve with ½ cup cooked rice per portion.