AuthorJaredCategory

Ingredients

 olive oil
 250 g chicken thighs
 1 carrot
 1 zucchini
 ¾ cup Jasmine rice
 3 cups water (for rice)
 1 tbsp red curry paste
 ¼ cup warm water (for curry)
 300 ml coconut milk
 2 tsp soy sauce

Method

1

Cut the chicken into 1 cm strips. Peel the carrot and thinly slice on an angle. Thinly slice the zucchini on an angle.

2

Heat olive oil in a fry pan over medium heat. Cook the chicken strips for 4-5 minutes, or until golden and just cooked through. Set aside.

3

Place rice and water in a saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered for 10-12 minutes. Drain.

4

Meanwhile, add the carrot and zucchini to the fry pan and heat through to soften the vegetables. Add the curry paste and water and cook for 2-3 minutes or until coated in the paste.

5

Add in the coconut milk and soy sauce. Bring to the boil and then reduce to a simmer for 5 minutes. Add the chicken back to the pan and simmer for a further 5 minutes.

Ingredients

 olive oil
 250 g chicken thighs
 1 carrot
 1 zucchini
 ¾ cup Jasmine rice
 3 cups water (for rice)
 1 tbsp red curry paste
 ¼ cup warm water (for curry)
 300 ml coconut milk
 2 tsp soy sauce

Directions

1

Cut the chicken into 1 cm strips. Peel the carrot and thinly slice on an angle. Thinly slice the zucchini on an angle.

2

Heat olive oil in a fry pan over medium heat. Cook the chicken strips for 4-5 minutes, or until golden and just cooked through. Set aside.

3

Place rice and water in a saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered for 10-12 minutes. Drain.

4

Meanwhile, add the carrot and zucchini to the fry pan and heat through to soften the vegetables. Add the curry paste and water and cook for 2-3 minutes or until coated in the paste.

5

Add in the coconut milk and soy sauce. Bring to the boil and then reduce to a simmer for 5 minutes. Add the chicken back to the pan and simmer for a further 5 minutes.

Thai Red Chicken Curry