Red chicken curry

Red chicken curry

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For a delicious dinner tonight try this red chicken curry.

The ingredient of Red chicken curry

  1. 3 teaspoons peanut oil
  2. 800g Coles RSPCA approved chicken thigh fillets, fat trimmed, cut into 3cm pieces
  3. 2 tablespoons Thai red curry paste
  4. 400ml can coconut milk
  5. 1/2 cup chicken stock
  6. 750g butternut pumpkin, peeled, seeded, chopped
  7. 1 cup Coles Brand jasmine rice
  8. 200g snow peas, trimmed and halved diagonally
  9. 1 tablespoon fish sauce
  10. 1 tablespoon lime juice
  11. 2 teaspoons Coles Brand brown sugar
  12. 1/4 cup coriander leaves, to serve

The instruction how to make Red chicken curry

  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.
  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.
  3. Meanwhile, cook the rice in a large saucepan of boiling water according to packet directions.
  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.

Nutritions of Red chicken curry

fatContent: 407.973 calories
saturatedFatContent: 20.4 grams fat
carbohydrateContent: 12.7 grams saturated fat
sugarContent: 35.2 grams carbohydrates
fibreContent: 5.6 grams sugar
proteinContent:
cholesterolContent: 24.1 grams protein
sodiumContent: 84 milligrams cholesterol

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