Thai red chicken curry

Name: Thai red chicken curry
Cook time: 20 min
Yield: 2
Cuisine: Chiang Mai Thailand

with bok choy, capsicum, 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 2 people

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 roasted capsicum into 1 cm strips. Pull the stalk off the makrut lime leaf and thinly slice the leaf. Remove free-range chicken thighs from their packaging and pat dry with paper towel. Dice into 2 cm cubes.
2. TO COOK THE CURRY:

Heat a drizzle of olive oil in a large non-stick frying pan over a medium-high heat. When the pan is hot add the diced chicken and cook for 2-3 mins each side. Add the Thai red curry paste and cook for 1 min. Pour in the coconut broth and bring up to a simmer then reduce heat and cook for 4-5 mins. Stir in the green beans, bok choy, capsicum and makrut lime leaf and cook for 3 more mins.
3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins until hot. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
4. TO PREPARE THE GARNISH:

Roughly chop the coriander including the stalk.
TO SERVE:

Heap rice into bowls. Top with Thai red chicken curry and sprinkle over chopped coriander.