• Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 1 tbsp oil
  • 500g chicken breast fillets, diced
  • 1 large onion, diced
  • 1 aubergine, diced
  • 100g trimmed fine green beans, halved lengthways
  • 100g Waitrose 1 Baby Corn, halved
  • 3 tbsp Red Thai Curry Paste
  • 400g can coconut milk
  • 250ml chicken stock
  • 1 tbsp fish sauce
  • 2 fresh lime leaves
  • 1 lemongrass stalk halved lengthways
  • 250g fragrant Jasmine rice
  • 1 lime, juice
  • 28g coriander, roughly chopped

Method

  1. Heat the oil in a large wok or frying pan and fry the chicken and onion for 5 minutes. Add the vegetables and cook for 2 minutes. Stir in the red Thai curry paste and cook for 1 minute before adding the coconut milk, stock, fish sauce, lime leaves and lemongrass. Bring to the boil and simmer for 15 minutes, stirring occasionally. Ensure that the chicken is cooked through with no pink meat.

  2. Meanwhile, cook the rice according to pack instructions.

  3. Remove the lime leaves and lemongrass from the sauce, stir in the lime juice and coriander and serve with the rice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,685kJ/ 639kcals

Fat

25.7g

Saturated Fat

17.3g

Carbohydrates

63.7g

Sugars

7.6g

Fibre

3.4g

Protein

38.3g

Salt

1.8g

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