Kaffir lime infused Thai red chicken curry

Name: Kaffir lime infused Thai red chicken curry
Cook time: 20 min
Yield: 1
Cuisine: Chiang Mai Thailand

with bok choy, capsicum and green beans and basmati rice

Ready in around 20 mins

RECIPE FACT:

Locals refer to Chiang Mai as the northern capital. It is Thailand’s second city with a population of about half a million.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE CURRY:

Trim the ends off the green beans and discard then cut in half. Rinse the bok choy and shake dry. Slice off the root and discard. Thinly slice the stalk and roughly chop the leaves. Cut the capsicum in half and remove all the seeds then cut into 1 cm strips. Remove chicken breasts from their packaging and pat dry with paper towel. Dice into 2 cm cubes.
2. TO COOK THE CURRY:

Heat 1 tbsp of olive oil in a large non-stick frying pan over a medium heat. Add the red curry paste and cook for 1 min. Pour in the coconut broth and bring up to a simmer, then stir in the diced chicken breast and diced capsicum. Bring back up to a simmer and reduce heat. Cook for 7 mins. Stir in the green beans, bok choy and capsicum and cook for 3 more mins.
3. TO HEAT THE RICE:

Microwave option (preferred): Place steamed rice tray in microwave with the seal intact and cook on high (750w) for 2-3 mins or until seal bubbles up. Oven option: Preheat oven to 200°C (fan bake). Place rice in an ovenproof baking dish lined with baking paper and add 1-2 tbsps of water. Cover with tinfoil and heat in oven for 8-10 mins.
4. TO PREPARE THE GARNISH:

Roughly chop the coriander including the stalk. Pull the stalk off the kaffir lime leaf and thinly slice the leaf.
TO SERVE:

Heap rice into bowls. Top with chicken curry, sprinkle over kaffir lime leaf, and coriander.