Dice the chicken and mix with the curry powder and paste. heat a large pan, add the sliced spring onion and seal the chicken from all sides, add wine and stir. Pour in the coconut milk and simmer gently until thickened. Meanwhile wash well the rice and keep soaked in water for a few minutes before cooking. Chop the onion, garlic and sauté in olive oil without coloring, add the well drained rice, toss well and add the warm stock. Simmer rice until cooked through, than adjust seasoning and remove from heat. Once curry is well thickened, add the finely sliced peppers, bean sprouts and stir, serve and sprinkle with the coriander coconut flakes and cashews.

Serves 2

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