A quick Thai-style chicken curry using leftover roast chicken.
Cook the rice to pack instructions, drain and set aside.
Meanwhile, heat the oil in a large wok or frying pan, add the peppers and onion and stir-fry for 5 minutes.
Stir in the curry paste and sugar and cook for 1 minute until fragrant.
Pour in the coconut milk, bring to the boil and simmer for 5 minutes until the liquid is reduced by a third.
Add the green beans and chicken and cook gently for 5 minutes, until the chicken is piping hot.
Divide the rice and curry between 4 plates and serve with lime cheeks and a sprig of coriander.
Tip: if you don’t have coconut milk in your cupboards, use yogurt and desiccated coconut instead.
Yogurt can also help to cool down the curry if you don’t like it as spicy.
Ready in 25 minutes - Cooking time 15 minutes
Prep time 10 minutes
Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes. Add red pepper, garlic, paprika and tomatoes; cook, stirring, for 2 minutes. Add broth and salt; cook, covered, over medium heat 10 minutes.
Working in batches, transfer soup to blender or to food processor fitted with a metal blade. Blend or process on high speed until smooth and creamy, about 1 minute. Alternatively, use an immersion blender to puree soup.
Return soup to saucepan; cook until heated through. Garnish each serving with a tablespoon of yogurt. Sprinkle with minced parsley or basil, if desired.
Tip: For a match made in heaven, serve this soup with cheese toasts or bread-sticks.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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