Chicken and vegetable red curry with brown rice
4 serves
5 m
15 m
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 400 g lean chicken breast fillets, cut into 1 cm pieces
- 1 tablespoon of Thai red curry paste
- 1 green capsicum, halved, seeded, thinly sliced lengthways
- 1 bunch broccolini, chopped
- 2 cup green beans, trimmed and chopped
- 200 g snow peas, trimmed and halved diagonally
- 1 medium zucchini, cut into small rounds
- 250 ml reduced salt chicken stock (see tip)
- â…“ cup reduced fat coconut milk
- 2 teaspoons cornflour
- 2 cups ’90 second quick’ brown rice
- Coriander, to garnish
Method
Step 1
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion to the pan and cook for 1-2 minutes, or until just softened. Add chicken and curry paste and stir to coat.
Step 2
Add capsicum, broccolini, green beans, snow peas, zucchini, chicken stock and water to the pan and bring to the boil. Reduce heat and simmer for 10-12 minutes.
Step 3
Meanwhile, combine coconut milk and cornflour in a small bowl. Add to the pan and cook, stirring occasionally for 4-5 minutes or until vegetables and tender and chicken is cooked through.
Step 4
Heat microwave brown rice according to packet instructions.
Step 5
Serve curry with rice and garnish with coriander.
Tip
- Check out Heart Foundation ‘Basic’ Recipe for Homemade Chicken Stock
