Red curry chicken
1 cup chicken stock, salt-reduced
165g can lite coconut milk
2 tbsp Thai red curry paste
2 tbsp tomato paste
4 small skinless lean chicken breasts, trimmed of any excess fat
2 red peppers, sliced with seeds removed
2 medium carrots, peeled and thinly sliced
Steamed rice, to serve
1. Place the stock, coconut milk, red curry paste and tomato paste in a large saucepan and bring just to the boil, stirring to combine ingredients.
2. Place the chicken breasts in the pan so they are covered by the liquid. Scatter over pepper strips and sliced carrots.
3. Turn the heat down, cover the pan and simmer gently for 15 minutes or until the chicken is cooked through. If the chicken is not fully covered by the sauce, turn the chicken breasts over halfway through cooking time.
Note: There is no need to add salt to this dish as the red curry paste is full of flavour. Serve in bowls, with steamed rice on the side.
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