Thai red chicken curry

Name: Thai red chicken curry
Cook time: 20 min
Yield: 2

with pumpkin and makrut lime rice

Ready in around 20 mins

RECIPE FACT:

The makrut lime leaf is native to Southeast Asia and southern China.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice each chicken thigh into 2 cm slices.
2. TO HEAT THE PUMPKIN AND MAKRUT LIME RICE:

Remove and discard the stem of the makrut lime leaf and slice finely. Spray a non-stick frying pan with oil and place over a medium heat. Once hot, add the grated pumpkin and cook for 1-2 mins. Open the bag of steamed brown rice, squeezing on the bag to break up any large clumps and add to the pan with the lime leaf. Season with salt and cook for a further 1-2 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE THAI RED CURRY:

Cut the root end off the bok choy and discard. Slice the stalk and leaves into 1 cm slices. Open the pot of red curry paste and remove the chilli from the top. Finely chop the chilli or discard if not using. Spray a wok or non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken pieces and cook for 3-4 min. Add the red curry paste and some or all of the chilli if using and cook stirring regularly for 30-60 secs or until fragrant. Reduce the heat to medium, add the bok choy, peas and bamboo shoots. Pour in the coconut cream and add ½ cup of water. Cook for 1-2 mins or until the chicken is cooked through.
TO SERVE:

Spoon pumpkin and makrut lime rice into bowls and top with Thai red chicken curry. Sprinkle over the toasted cashews.