Ingredients (Serves 2)
100g long grain or wild rice
1 tsp olive oil or coconut oil
2 shallots, sliced
1 garlic clove, finely chopped
1 tsp ginger, finely chopped
3 tsps Thai red curry paste
220g chicken breast, finely sliced
2 tsps soy sauce or tamari
25g peanut butter
200ml chicken or vegetable stock (made with one organic stock cube)
140ml unsweetened coconut milk
Juice of 1/2 a lime
To Garnish:
1/2 a red bell-pepper, thinly sliced
2 spring onions, sliced
1 red chilli pepper, sliced (optional)
A sprinkle of fresh coriander, finely chopped
Nutrition:
Per Serving: 587 Calories, 61g carbs, 34g protein, 23g fat
Preparation:
Place the rice in a saucepan of water. Bring to a boil and stir briefly
Reduce heat and simmer gently until cooked
Refer to packet instructions for cooking times
Drain well, cover with a lid and set aside
While the rice is cooking, heat the oil in a saucepan over a medium flame
Add the shallots and fry for 2 minutes, stirring occasionally
Add the garlic and ginger. Stir well and fry for 1 minute, stirring continuously
Add the Thai curry paste and fry for 1 minute
Add the remaining satay sauce ingredients
Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes
Transfer the rice and satay sauce to 2 serving bowls
Add the garnishes and serve