Thai Orange Chicken with Rice

This recipe has been adapted and modified from the Woolworths Winter Fresh magazine, for a slightly healthier and lower glycaemic index option the family are sure to enjoy.  

Serves: 4

Cooking and Prep Time: 35 minutes

Ingredients:

1 tablespoon olive oil 

2 Chicken breast fillets, sliced 

3 oranges 

1/2 cup red curry paste 

400 g can light coconut milk 

2 tbsp. fish sauce 

1 tbsp. lime juice 

200 g snow peas, sliced lengthways 

200 g mushrooms, sliced 

Steamed basmati rice to serve 

2 tbsp. fried shallots, to serve (optional) 

1 bunch Thai basil or basil leaves

2 spring onions, diced 

Method:

1. Heat oil in a deep frying pan over medium-high heat. Add chicken to pan and cook until brown. 
2. Meanwhile shred the rind of two oranges, remove the pith and then segment. Set the oranges aside. 
3. Juice the remaining orange. 
4. Add curry paste and orange rind to chicken and cook for 2 minutes. 
5. Add coconut milk, orange juice, lime juice and fish sauce to chicken. Stir and cook until boiling. Simmer for a further 2 minutes. 
6. Add snow peas and mushrooms to pan. Cover and cook for 3-5 minutes. 
7. Turn off heat add orange segments, spring onion and basil leaves to pan. 
8. Serve with rice, and a sprinkle of shallots on top (optional).