Add 1 chopped onion, 1 pepper, 4 garlic cloves and chillies into a blender with 3 tbsp water. Add 1⁄2 tsp salt and Spicentice Thai Red Curry Sachet 1 spices. Whizz in a blender until the mixture turns into a smooth paste.
Heat oil/low cal spray in a large pan over medium heat and fry the remaining chopped onion until soft, then add 1 chopped garlic.
Stir in Thai red paste from the blender with coconut milk, stock, and Spicentice Thai Red Sachet 2 spices.
Add 100ml water and bring to a boil. Lower heat and stir in chicken, mushrooms, and peppers.
Add lime juice, soy sauce, fish sauce, sugar and cook for 10 mins, or until cooked through.
4 Chicken Breasts (diced) 2 Red Peppers (chopped) 6 Mushrooms (sliced)
2 Chillies (chopped)
400ml Coconut Milk 150ml Chicken/Veg Stock 1 tbsp Fish Sauce (optional) 1 tbsp Soy Sauce
1 tbsp Brown Sugar
Juice of half Lime
1⁄2 tsp Salt
2 tbsp Oil/Low Cal Spray
2 Onions (chopped)
5 Garlic Cloves