Thai-style chicken curry with basmati rice

Name: Thai-style chicken curry with basmati rice
Yield: for 2 people
Cuisine: Thai recipes
Ingredients: 2 Tesco Willow Farm skinless free-range chicken breast fillets, or similar, cut into chunks; 180g Tesco Finest Coconut, Chilli & Lemongrass stir-fry sauce, or similar; 250g Tesco Basmati Microwave Rice, or similar; 1 tbsp groundnut oil; 1 tbsp fish sauce; Finely grated zest and juice of ½ lime, plus 2 wedges for squeezing; 1 red chilli, finely chopped, to garnish; Fresh coriander leaves to garnish

Easy
June 2013

Easy
June 2013

for 2 people
15 min

This quick Thai chicken recipe uses shop bought stir-fry sauce and is ready in just 15 minutes.

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Ingredients

2 Tesco Willow Farm skinless free-range chicken breast fillets, or similar, cut into chunks
180g Tesco Finest Coconut, Chilli & Lemongrass stir-fry sauce, or similar
250g Tesco Basmati Microwave Rice, or similar
1 tbsp groundnut oil
1 tbsp fish sauce
Finely grated zest and juice of ½ lime, plus 2 wedges for squeezing
1 red chilli, finely chopped, to garnish
Fresh coriander leaves to garnish

Method

Heat the oil in a large wok over a medium-high heat, then add the chicken and cook until browned.
Pour in the stir-fry sauce and bring to a simmer, then cook gently for 7 minutes or until the chicken is cooked through. Stir in the fish sauce, lime juice and half the zest, then simmer for another 2 minutes.
Meanwhile, prepare the rice according to the packet instructions. Serve the curry and rice in deep bowls, garnished with the remaining zest, the chopped chilli and the coriander leaves.