Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1 1/2 cup Sunrice jasmine rice
- 2tablespoons vegetable oil
- 500grams Australian RSPCA-approved chicken breast fillets, cut into 2cm pieces
- 105grams Five Tastes Thai red curry paste
- 400milliliter canned Macro Organic coconut milk
Nutrition per serving
3000kJ / 715Cal
3000 Kilojoules or 715 Calories
34% of daily energy intake*
Protein
34.8grams
Fat
33.0grams
Carbs
69.2grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After a speedy dinner idea? Up your curry game with this Thai chicken curry recipe. Five ingredients, four steps and on the table in just 20 minutes.
Method
Step 1 of 4
Cook rice according to packet instructions.
Step 2 of 4
Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 7 minutes or until just browned. Add curry paste and cook, stirring, for 1 minute or until fragrant.
Step 3 of 4
Add coconut milk and bring to the boil. Reduce heat to medium and simmer, uncovered, for 4 minutes or until slightly thickened.
Step 4 of 4
Divide rice among bowls. Spoon over chicken curry and serve.
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