Name: Red chicken curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 13.80 gm peanut oil; 800g chicken thigh fillets, fat trimmed, cut into 3cm pieces; 56.00 gm Thai red curry paste; 400ml can coconut milk; 127.50 gm chicken stock; 750g butternut pumpkin, peeled, seeded, chopped; 200.00 gm Brand jasmine rice; 200g snow peas, trimmed and halved diagonally; 24.40 gm fish sauce; 21.00 gm lime juice; 8.00 gm Brand brown sugar; 62.50 ml coriander leaves, to serve

Red chicken curry

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Whip up a mouthwatering red chicken curry for dinner tonight!

Ingredients:

13.80 gm peanut oil
800g chicken thigh fillets, fat trimmed, cut into 3cm pieces
56.00 gm Thai red curry paste
400ml can coconut milk
127.50 gm chicken stock
750g butternut pumpkin, peeled, seeded, chopped
200.00 gm Brand jasmine rice
200g snow peas, trimmed and halved diagonally
24.40 gm fish sauce
21.00 gm lime juice
8.00 gm Brand brown sugar
62.50 ml coriander leaves, to serve

Instructions:

In a sizzling wok or large deep frying pan, sear one-third of the chicken in 1 teaspoon of oil over high heat for 2 minutes until beautifully browned. Transfer to a plate and repeat process two more times with the remaining oil and chicken.
Lower the heat to medium, and mix in the curry paste in the wok, stir-frying for 1 minute. Incorporate the coconut milk, stock, and pumpkin. Put the chicken back into the wok, bringing it to a simmer. Cook for 15 minutes until the pumpkin is tender and the chicken is fully cooked.
Cook the rice in a large saucepan of boiling water following the instructions on the packet.
Toss in the snow peas and cook for 2 mins until tender. Mix in the fish sauce, lime juice, and sugar. Serve over rice and sprinkle with fresh coriander.

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