Spicy Chicken and Pea Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ⅛ cups Basmati rice
- 5 cups Chicken breasts (cut into bite sized pieces)
- 2 tsps Corn starch
- salt
- peppers
- 2 Tbsps Oil
- 1 onion (diced)
- 2 cloves garlic cloves (finely chopped)
- 1 red chili pepper (finely chopped)
- 1 cup Coconut milk
- 2 Tbsps red Curry paste
- 1 tsp sugar
- 1 Tbsp Fish sauce
- 3 Tbsps lemon juice
- 1 ⅔ cups peas
- To garnish
- cilantro
Preparation steps
1.
Cook the basmati rice according to the pack instructions.
2.
Toss the chicken in the cornflour and season to taste with salt and pepper.
3.
Heat the oil in a wok or frying pan and quickly brown the chicken pieces. Add the onion, garlic and chilli and cook for 5 minutes.
4.
Stir in the coconut milk, curry paste, sugar and fish sauce. Cover and cook over a low heat for about 5-6 minutes until well blended. Stir in lemon juice to taste.
5.
Stir in the peas and simmer for a further 3 minutes.
6.
Drain the rice and divide between serving bowls. Spoon the curry on top and garnish with coriander.
