January 05, 2018
Dinner, Main Dish, Soups/Stews,
Poultry, Chicken, Rice, White Rice, Fruit, Orange, Thai, Quick Meals, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces more
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"From the monthly magazine of one of our national supermarkets June '17."
Heat 1 tablespoon oil in a deep frying pan over medium-high heat and cook the chicken in batches for 3 minutes or until golden and transfer to a plate.
Shred rind of 2 oranges, remove pith and segment and then juice remaining orange and set aside.
Heat remaining oil in a frying pan and cook escahallots for 2 minutes or until softened and then add curry paste and orange rind and cook for 1 minute.
Add coconut milk, orange juice, fish sauce, brown sugar and lime leaves and stir until combined and mixture comes to the boil and then simmer for 2 minutes and then return chicken to pan with snow peas and cook for 2 minutes or until chicken is cooked and add orange segments.
Spoon rice into serving bowls and top with curry, fried shallot, Thai basil and sliced chilli and then spoon over chicken mixture and enjoy.
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