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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 10 apricots, stoned or 1 (410 g) tin apricot halves
- 1 tablespoon apricot jam
- 1 12 tablespoons asian fish sauce
- 1 12 limes, juice and zest
- 1 tablespoon canola oil
- 1 tablespoon gluten free red curry paste
- 500 g chicken breasts, cut into bite sized pieces
- 1 14 cups fresh coriander leaves, chopped
- 1 red chili, sliced (optional)
Method
- In a food processor puree 4 apricots, apricot jam, fish sauce, lime juice and zest.
- Heat oil in a large frying pan over medium-high heat.
- Add red curry paste and saute for 1 minute.
- Add chicken and apricot sauce and simmer until chicken is cooked, about 6-10 minutes.
- Chop remaining 6 apricots into bite sized pieces.
- Add to pan and simmer for 1 minute.
- Remove from heat and stir in coriander.
- Serve with jasmine rice, garnished with sliced red chilies.
- Serve with aromatic jasmine rice.
