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Thai red curry chicken & vegetable stir-fry
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients:
  • 200g (1 cup) jasmine rice
  • 375ml (1 1/2 cups) cold water
  • 18.20 gm peanut oil
  • 300g chicken stir-fry strips
  • 1 x 400g pkt fresh stir-fry vegetables
  • 30.00 gm cold water, extra
  • 1 x 275g pkt Thai red curry stir-fry sauce (Simply Stir-Fry brand)
  • 82.50 ml loosely packed fresh coriander leaves
Instructions:
  • 1. Rinse the rice under cold running water, then combine with water in a saucepan. Bring to a boil, cover, and simmer for 14 minutes. Let it rest, covered, for an additional 10 minutes. Fluff with a fork before serving.
  • Heat oil in a wok or heavy-based frying pan over high heat. Stir-fry chicken for 2 minutes until cooked through and browned. Transfer to a bowl.
  • Toss in the vegetables and a splash of water into the wok. Stir-fry briefly until veggies are tender yet crisp. Introduce the cooked chicken and Thai red curry sauce to the mix. Cook on medium-high heat, stirring continuously until the sauce boils and everything is heated through.
  • After taking the pan off the heat, gently fold in half of the fresh coriander leaves. Serve by placing the rice on plates and topping them with the chicken and vegetable stir-fry. Finish by sprinkling the remaining coriander leaves on top for a vibrant garnish.

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