If you’re looking for a fast and easy supper that is truly a one pot dish, here’s a likely candidate for the regulars file. I made it this evening after a break of a few months and it was just as delicious as I remember.
Adapted from this BBC Good Food recipe.
1 tbsp vegetable oil
1 large leek, sliced and diced
Up to 400g chicken breast (I’ll often use just one chicken breast and bulk up on sweet potoatoes, extra peppers and sugar snap peas)
4+ tbsp Thai red curry paste (you can use less for a milder taste, I use the whole jar because I hate waste and don’t want a quarter full jar sitting in the fridge until I throw it out)
300g long grain or basmati rice, rinsed
3 (bell) peppers, deseeded and cut into wedges (I like using one of each colour)
Finely grated zest and juice of 1 large lime (or 2 small ones)
400g can of reduced-fat coconut milk
handful coriander leaves, to serve (very optional, only if you grow your own)
Coming up: the vegetarian version.0 Like this recipe?
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