Thai red curry and chicken rice


Serves 4

Ingredients

4 teaspoons peanut oil
1 red capsicum, thinly sliced
1 small zucchini, thinly sliced
4 tablespoons Thai red curry paste
2 (300g) chicken breast fillet, thinly sliced
1 cup jasmine rice
2 cup Massel chicken style liquid stock
2/3 cup coconut milk
100g green beans, trimmed, sliced
2 tablespoon chopped fresh coriander leaves
4 teaspoons lime juice
2 teaspoon fish sauce

Method

  • Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. 
  • Add paste. Cook until fragrant. 
  • Add chicken. Cook for 4 to 5 minutes or until browned. 
  • Add rice. Stir to coat.
  • Add stock and coconut milk. Bring to the boil. 
  • Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. 
  • Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. 
  • Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate.

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