Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 2tablespoons Ayam Thai red curry paste
- 450grams long grain white rice
- 375grams Simply Stir-Fry rainbow vegetables
- 1tablespoons vegetable oil
- 600grams RSPCA skinless chicken thigh fillets
Nutrition per serving
1770kJ / 422Cal
1770 Kilojoules or 422 Calories
20% of daily energy intake*
Protein
32.0grams
Fat
16.2grams
Carbs
36.0grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place chicken in a bowl, then add curry paste, stirring to coat. Thread chicken onto 8 x 16cm pre-soaked bamboo skewers.
Step 2 of 4
Heat a large frying pan over medium heat. Cook skewers, turning, for 10 minutes or until cooked through.
Step 3 of 4
Meanwhile, heat a wok over high heat. Add oil, swirling to coat. Add rice and stir-fry for 3 minutes or until heated through. Add vegetables and stir-fry for a further 2 minutes or until just beginning to wilt.
Step 4 of 4
Divide wok-tossed rice among bowls and top with skewers to serve.
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