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How to make Red chicken curry

Yield = 8
Prep 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.