Coconut Peanut Chicken Curry

Ingredients
- 1 ¼ cups Delmaine Black Rice
- 2 Tbsp red curry paste
- 2 Tbsp Ceres Organics Smooth Peanut Butter
- 1 Tbsp salt-reduced soy sauce
- ½ tsp Essentials Brown Sugar
- Dots Cooking Oil Spray
- 400 g Waitoa Free Range Skinless Chicken Breast, sliced in chunks
- 1x400ml can Essentials Coconut Milk
- 3 courgettes, diced
- 1 cup green beans, topped and tailed
- 4 cups baby spinach leaves
- 3/4 cup Homebrand Frozen Peas
- Fresh coriander leaves, to serve
- Healthy Food Guide magazine
Method
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Rinse rice until water runs clear. Place rice and 2 ½ cups water in a saucepan, bring to boil, reduce heat and simmer for 25 minutes. Remove from heat, covered. Let stand for 10-15 minutes, then fluff rice with a fork before serving.
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While rice is cooking, combine red curry paste, peanut butter, soy sauce, brown sugar and mix well. Set aside.
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Heat a heavy-based pan to medium-high heat and spray with oil. Add chicken and cook, stirring, for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.
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Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach leaves and peas and cook another minute.
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Serve curry with rice, topped with coriander leaves.
By The Healthy Food Guide TV Series