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Red chicken curry
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick Thai red curry with store-bought paste. Perfect with jasmine rice and fresh coriander.
Ingredients:
  • 6 Australian Chicken Thigh Fillets, coarsely chopped
  • 2 red capsicums, seeded, coarsely chopped
  • 100g curry paste
  • 400ml can coconut milk
  • 120g pkt Baby Spinach
Instructions:
  • Preheat a large non-stick frying pan or wok over high heat. Sear the chicken in 2 batches, turning occasionally, for about 5 minutes until golden brown and fully cooked. Place in a bowl.
  • Add the capsicum to the pan or wok and cook for 2 minutes until just tender. Stir in the curry paste and cook for an additional minute until aromatic.
  • Add the chicken back to the pan with the coconut milk and bring to a boil. Simmer for 2-3 minutes until the chicken is fully cooked. Remove from heat and fold in the spinach gently to combine.

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