This deliciously creamy red Thai curry is packed with protein, veggies and full of flavour!
Prep time:
20 minutes
Cook time:
20 minutes
Serves:
3-4
Ingredients
500g Waitoa Diced Chicken Breast
1 tablespoons coconut oil
1 red capsicum thinly sliced
1 onion diced
1 can baby sweetcorn
½ broccoli
1 x cups peas
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic minced
1/2 teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk
3 tablespoons fresh coriander torn into smaller pieces
Jasmine or brown rice to serve.
Method
Heat a large pan on medium heat and melt the coconut oil. Season the diced chicken with salt and black pepper.
Add the chicken and sear for 3-4 minutes on all sides until golden brown. Remove chicken and set aside.
Reduce the heat to medium-low. Add the capsicum, broccoli, onion, garlic, and ginger, and stir to combine. Cook for 2-3minutes, until slightly softened.
Stir in the curry paste. Cook for an additional 3-4 minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Add the chicken back to the pan along with corn and peas.
Simmer for 10-15 minutes on low heat until flavours have infused through chicken and veggies.
Add a generous helping of coriander and stir through.
Top with a few coriander leaves and serve with rice for mopping up the sauce.
