Gluten-Free Chicken Curry | Curry Recipes | Tesco Real Food

Ingredients

• 500g (1lb) skinless chicken breasts, cut into chunks
• 1 tbsp olive oil or coconut oil
• 150g (5oz) shiitake or chestnut mushrooms, sliced
• 150g (5oz) green beans, trimmed
• 1/2 red pepper, seeded and thinly sliced
• large handful spinach leaves
• 200g (7oz) cooked rice noodles
• handful coriander leaves
• 1 small red onion
• 1 lemongrass stalk, trimmed and chopped
• 2.5cm (1in) piece ginger
• 2 tbsp red Thai curry paste
• handful coriander
• 2 roasted red peppers (from a jar)
• 1 tsp tomato purée
• 1 tbsp fish sauce
• 250ml full-fat coconut milk