Thai red chicken curry

Name: Thai red chicken curry
Cook time: 20 min
Yield: 1

with pumpkin and makrut lime rice and toasted cashews

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE CHICKEN:

Remove the free-range chicken thigh from its 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. 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 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 half the coconut cream and add ¼ cup of water. Cook for 2-3 mins.
TO SERVE:

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