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Spicy chicken & pineapple rice
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380g pack 2 chicken breast fillets
200g pack 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 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 any large pieces of pepper from the stir fry pack.
2. Heat the oil in a wok, add the curry paste and all the veg other than the leaves from the stir fry pack. 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 run clear.
3. Scatter the leafy veg over the rice, add the pineapple, then re-cover, 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 drizzle with 2 tbsp coconut milk.
Typical values per serving:
1 of your 5 a day; source of folic acid
This recipe was first published in October 2018.
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