INGREDIENTS:
- 150 g chicken fillet
- 1tbsp coconut oil oil
- 200 ml of coconut milk
- 1 teaspoon red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 tsp turmeric
- lime or lemon
- spring onions, green, chopped
- red peppers, chopped
- cup of cooked wild rice
DIRECTIONS:
- Heat the coconut oil in a large saucepan and add the chicken and cook, stirring occasionally for 6-7 minutes.
- Heat the oil in a wok or large saucepan for a couple of minutes. Add the 100ml coconut milk and bring to the boil. Add 1 teaspoon red curry paste. Reduce the heat and simmer gently, stirring occasionally, for about 2-3 minutes. The sauce should have reduced and thickened by this stage. Add the chicken, soy sauce, fish sauce, peper, 50ml coconut milk and cook, stirring occasionally for 10 minutes.
- Add coopped spring onions, red peppers and lemon.
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