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Thai red curry and chicken rice
Thai red curry and chicken rice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious and versatile Thai red curry, a budget-friendly favorite ready in under 45 minutes.
Ingredients:
  • 9.20 gm peanut oil
  • 1/2 red capsicum, thinly sliced
  • 1/2 small zucchini, thinly sliced
  • 56.00 gm Thai red curry paste
  • 150g chicken breast
  • 100.00 gm jasmine rice
  • 255.00 gm chicken style liquid stock
  • 83.33 gm coconut milk
  • 50g green beans, trimmed, sliced
  • 20.00 ml chopped fresh coriander leaves
  • 10.60 gm lime juice
  • 6.10 gm fish sauce
Instructions:
  • In a heavy-based saucepan, heat oil over medium-high heat. Sauté capsicum and zucchini until softened, about 1 to 2 minutes. Stir in the paste and cook until fragrant. Add the chicken and cook until browned, for about 4 to 5 minutes. Mix in the rice until well-coated.
  • Pour in the stock and coconut milk and bring to a boil. Lower the heat to medium-low and simmer covered for 12 minutes, until the rice is almost tender and the chicken is fully cooked. Add the beans and cook for an additional 3 to 4 minutes until they are tender. Take off the heat and stir in the coriander, lime juice, and fish sauce. Allow the mixture to cool. Divide into 2 microwave-safe airtight containers and refrigerate.

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