Coconut Peanut Chicken Curry
I love this recipe and made it as part of my Healthy Food Guide TV show, super tasty and great for the whole family.
Ingredients (serves 4)
1 ¼ cups black or brown rice, rinsed until water runs clear
2 ½ cups of water
2 tbsp red curry paste
2 tbsp smooth peanut butter
1 tbsp coconut aminos seasoning (optional)
Spray oil
400g free range skinless chicken breast, sliced in chunks
400ml can of coconut milk
3 courgettes, diced
1 cup green beans, topped and tailed
4 cups baby spinach leaves
¾ cup frozen peas
Fresh coriander leaves, to serve
How to make
In a large saucepan combine rinsed rice and water. Set over a high heat and bring to the boil. Reduce heat, cover and simmer for 25 minutes. Remove from heat and let stand, covered, for 10-15minutes. Fluff rice with a fork before serving.
While rice is cooking, in a small bowl combine curry paste, peanut butter, coconut aminos and brown sugar. Mix well and set aside.
Heat a heavy-based pan to medium-high heat and spray with oil. Add chicken and cook, stirring for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.
Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked though. Add spinach and peas and cook for 1 minute.
Serve curry with rice, topped with coriander leaves.