Whenever we make a Thai curry we always have left over paste hanging round in the fridge so last night I threw this lovely dish together to use it up. It’s really easy to prepare, really quick to cook and tastes absolutely delicious! Don’t forget the lime at the end to give it a little lift!
This recipe uses roasted chicken but you could also use chicken breast (add before the mushrooms and peppers and cook through) or even prawns. Just be sure to amend to SP to suit. I used green curry paste as it’s what I had left over, but feel free to use any colour you fancy.
You can also add to this recipe by adding some egg ribbons. Simply spray some 1kal into a non stick frying pan, pour in two beaten eggs, swirl and cook for a minute. Then flip and cook other side. This should leave you with a nice neat omelette. Roll the omelette and then chop into ½ ribbons. Stir through the finished dish.
Serve 2 = 9sp (previously 9pp) each without egg or 11sp (previously 11pp) with egg
90g dried basmati rice (or jasmine rice)
80g frozen peas
Handful of mushrooms, sliced
1 pepper, sliced
3 tbsp thai curry paste (red on green, I used green as that’s what I had left over)
½ tbsp fish sauce
¼ tsp sugar
3 or 4 spring onions, sliced
150g roast chicken, light meat, shredded
1 tbsp soy sauce
1 lime, halved
Handful of fresh coriander, roughly chopped
Pop the rice on to cook adding the peas for the last few minutes.
Whilst this is bubbling away, take a large frying pan or wok, spray with 1kal and add the mushrooms and peppers and cook until softened (3-4 minute). Then add curry paste, sugar and fish sauce, stir through and fry for another minute. Then add the chicken, cooked rice, peas, spring onions give a good stir to combine all the ingredients, add the soy and fry for another minute or two. Take off the heat, squeeze in the juice of half the lime and the coriander and stir again.
Taste and add a little extra soy to your taste if you fancy.
You can also top with chopped red chilli.