Chef Ray: Thai Red Chicken Curry

This is a qwik and easy meal to prepare for the whole family.

From: MacKenzie, Kristen; Gibbons, Megan; (2005) Fit Food For Winners Nestle NZ Ltd

Serves: 4

  • 2 cups of jasmine rice
  • olive or canola oil spray
  • 500g skinless chicken breast fillets, sliced
  • 1 onion, chopped
  • 2 tbsp red curry paste
  • 1 red pepper, sliced
  • 1 carrot, cut into strips
  • 1 courgette, sliced
  • 1 tsp coconut essence
  • 2 tsp fish sauce
  • 2 tsp cornflour
  • 375mL can Carnation Light & Creamy Evaporated Milk
  • 1 tsp Maggi Garlic Stock Powder
  • fresh coriander to garnish

 

  1. Cook rice following packet directions
  2. Spray a large non-stick frying pan with oil and heat. Add chicken and onion, stir-fry over high heat for 3 minutes. Add curry paste and stir-fry for 1 further minute.
  3. Add red pepper, carrot, courgette and combine remaining ingredients. Bring to the boil, stirring. Simmer for 2 minutes, stirring constantly.
  4. Serve on drained, cooked rice and garnish with fresh coriander.

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