In a blender add onions, garlic, ½ tsp salt and 2 tbsp water with Spicentice Massaman Sachet 1. Blend the ingredients until they turn into a paste.
Heat oil/low cal spray in a large pan over a medium heat and add curry paste from blender. Fry for 2-3 mins
Add coconut milk, stock, contents of Spicentice Massaman Sachet 2, stir and bring to the boil.
Lower heat and stir in the chicken and peppers, and cook for 10-15 mins.
Stir in fish sauce, sugar, and lime juice. Cook for a further 10 mins or until the chicken is cooked through.
4 Chicken Breasts/Beef (chopped)
2 Onions (chopped)
1 Red Pepper (chopped)
4 Garlic Cloves
1 Tin Coconut Milk
1 tbsp Fish Sauce
150ml Stock (chicken/veg)
2 tbsp Oli/Low Cal Spray
½ tsp Salt
1 tsp Sugar