Simple Thai Red Curry

An easy red curry that can be done mid-week for the busy mums, or an impressive dinner party soirée.

Serves 6

Prep - 15 minutes

Cooking time - 15 minutes

Ingredients - 12 (5 fresh, 7 pantry)

Ingredients:

500 grams chicken breast or thigh

1 cup jasmine rice

1 jar red curry paste

1 coconut milk can

1 small coconut cream can

1 carrot sliced

1 red capsicum sliced

1 brown onion

2 garlic cloves

1 tbsp brown sugar

1 tbsp fish sauce

2 limes (squeezed/juice)

1 tbsp olive oil

Extra:

2 Kaffir lime leaves (or kaffir lime jar - found at Woolworths - 'Valcom' is the brand)

Dried onion (to garnish)

Cashews (to garnish)

Method:

1. Cook rice

2. Add oil into pan with sliced onion and garlic on medium heat

3. Add whole jar of curry paste (less if you don't like spice) - let this simmer for 2 minutes until fragrant

4. Add chicken - cook for 2 minutes to brown with curry paste

5. Add coconut cream and milk

6. Add all vegetables, fish sauce, lime juice, brown sugar, and kaffir lime leaves

7. Let simmer for 10 minutes before stirring (lid on whilst simmering)

8. Cook for another 10 minutes until vegetables are at desired texture (less if you prefer crunchy veggies)

9. Place curry over rice, and add garnishes on top

10. If it is too spicy I like to add some natural greek yoghurt on top to serve

About/Tips:

• slow cooking is definitely my preferred method of cooking a curry (to slow cook I add the chicken in whole - then. put it in a bowl with a hand mixer to shred before eating - I put a tea towel over the bowl to stop chicken from spitting out)

• for years I made curries without cooking the paste first - this is a game changer and has always been around I just discovered it late

• a great yummy left over meal

• we always eat curries with papadums! - no other way