The beauty of buying curry sachets is that you can use the paste as a base and add as many flavour additions as you please. The Blue Elephant curry sachets at Woolies are the best.

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INGREDIENTS

Olive oil
1 Free-range chicken breast per person, roughly chopped
2 Blue Elephant Massaman Curry paste sachets
5 garlic cloves, crushed
5cm thumb ginger, grated
2 red chillies, chopped
2 small sticks of lemongrass, bashed up and sliced
2 tbsp Kikkoman low sodium soy sauce
2 heaped tsp xylitol/sugar
2 tsp fish sauce
1-2 tins coconut milk
1 handful of fresh basil leaves
The juice of 2 limes
1/2  bag of frozen peas
1 cup wild brown rice

Toppings:

1 packet sugar snap peas, cut lengthways
1 bag of spring onions, chopped
1 handful fresh basil leaves
2-3 red chillies chopped
2 tbsp Kikkoman low sodium soy sauce

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METHOD
Serves 4
Preparation 10 minutes
Cooking time 25 minutes

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Boil the kettle. Place your wok on high heat.

Cook the rice according to the packet instructions.

In a food processor roughly blitz the garlic, lemongrass, ginger and chillies. If you don’t have a processor, no biggie, just roughly chop everything. Add a splash of olive oil to the hot wok then transfer the blitzed up paste and the curry sachets.  Add the chicken and fry for 5 minutes.

Pour in the coconut milk, lime juice, soy sauce, fish sauce and sugar/xylitol and simmer for about 15 minutes.

While the chicken is cooking, slice the sugar snap peas, spring onions and chillies. Add the chilli to a small bowl a long with the soy sauce. Add the peas to the mixture and turn off the heat.

Now it’s time to serve, evenly distribute the rice and curry to bowls, top with the sliced sugar snaps, spring onions, a little bit of the chilli soy sauce and a few torn leaves of basil.