Red chicken curry
Regardless of whether you're planning an elaborate menu or just planning in advance for tomorrow Red chicken curry. This recipe comes in many decades of playing at kitchen. I find that including a couple ingredients into some recipe provides thickness to what is ordinarily bland. You may well be searching for milder foods to create with your leftovers. Great and mild Red chicken curry perfect for post-vacation. The ingredients within this recipe make your tongue thumping, also are very waist-friendly when you need a'snack' following an active vacation. Using several ingredients as alternate options, this soup is loaded with a fall and spicy flavor that produces it tasty. The perfect Red chicken curry to warm up you on cold winter months. Excellent for employing leftover. Serving size is also a significant factor of your diet. You should compare the exact sum of this food that you commonly eat to the serving size listed on the label. Eating big parts or portions may result in weight gain.
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How to make Red chicken curry
Yield = 8Prep time: 0:20
Cook time: 0:25
Total time: 0:45
Ingredients
- 3 teaspoons peanut oil
- 800g Coles RSPCA approved chicken thigh fillets, fat trimmed, cut into 3cm pieces
- 2 tablespoons Thai red curry paste
- 400ml can coconut milk
- 1/2 cup chicken stock
- 750g butternut pumpkin, peeled, seeded, chopped
- 1 cup Coles Brand jasmine rice
- 200g snow peas, trimmed and halved diagonally
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons Coles Brand brown sugar
- 1/4 cup coriander leaves, to serve
Method
- Step 1 Heat 1 teaspoon oil in a wok or large deep frying pan over high heat. Stir-fry one-third of the chicken for 2 mins or until brown. Transfer to a plate. Repeat, in 2 more batches, with remaining oil and chicken.
- Step 2 Reduce heat to medium. Add the curry paste to the wok, and stir-fry for 1 min. Stir in the coconut milk, stock and pumpkin. Return the chicken to the wok. Bring to a simmer and cook for 15 mins or until the pumpkin is tender and the chicken is cooked through.
- Step 3 Meanwhile, cook the rice in a large saucepan of boiling water according to packet directions.
- Step 4 Add the snow peas to the curry and cook for 2 mins or until just tender. Stir in the fish sauce, lime juice and sugar. Serve with rice and top with coriander.
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