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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From The Coeliac Society of Australia - May 2011, Monthly Recipes. Ingredients:
10 apricots, stoned or 1 (410 g) tin apricot halves |
1 tablespoon apricot jam |
1 1/2 tablespoons asian fish sauce |
1 1/2 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 1/4 cups fresh coriander leaves, chopped |
1 red chili, sliced (optional) |
Directions:
1. In a food processor puree 4 apricots, apricot jam, fish sauce, lime juice and zest.
2. Heat oil in a large frying pan over medium-high heat. Add red curry paste and sauté for 1 minute. Add chicken and apricot sauce and simmer until chicken is cooked, about 6-10 minutes.
3. Chop remaining 6 apricots into bite sized pieces. Add to pan and simmer for 1 minute.
4. Remove from heat and stir in coriander. Serve with jasmine rice, garnished with sliced red chilies.
5. Serve with aromatic jasmine rice.
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