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Spicy chicken rice
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380g pack 2 chicken breast fillets
200g pack Waitrose Rainbow Stir Fry
2 tsp sunflower oil
2 heaped tbsp Thai Taste Red Curry Paste
275ml Cooks’ Ingredients Chicken Stock
175ml reduced fat coconut milk, plus 2 tbsp
225g Waitrose Hom Mali Jasmine Rice, well rinsed
225g can Kingfisher Oriental Bamboo Shoots, drained
120g pack pineapple, cut into smaller pieces
½ x 25g pack Thai basil
1 Cut the chicken in half lengthways, then slice thinly against the grain. Slice large pieces of pepper from the stir-fry pack.
2 Heat the oil in a wok, add the curry paste and veg from the stir-fry pack except the leaves. Cook for 1 minute, add the stock, coconut milk, chicken, rice and bamboo shoots. Season, bring to a simmer, then cover and cook gently for 10 minutes. Check the chicken is cooked through with no pink meat and the juices are clear.
3 Scatter the leafy veg over the rice, add the pineapple, then recover, remove from the heat and leave to steam for 10 minutes. Scatter with most of the basil, then fluff it all together with a fork. Finish with the remaining basil and 2 tbsp coconut milk.
Cook’s tip For a veggie version, use a 160g pack of Cauldron Marinated Tofu Pieces instead of chicken and add a handful roasted cashews.
Typical values per serving:
A source of folic acid
This recipe was first published in February 2018.