Crimson Curry

Ingredients

• 1/2 jar of 210g Valcom Red Curry paste
• 4 chicken thigh fillets (fat trimmed)
• 400ml tin of coconut milk
• 3 tbsp extra virgin olive oil
• 1 eggplant approx. 300g (cubed)
• 1 sweet potato (cubed)
• 100g green beans (cut into thirds)
• 1 red capsicum approx. 150g (cubed)
• 1/2 225g tin of bamboo shoots
• 1/2 560g tin of lychee in syrup approx. 12 pcs (rinsed)
• 1 tsp sugar
• 4 cups brown rice (steamed, to serve)

Method

1. Add 1 tbsp of oil in a pan over medium heat and add chicken to seal. Once it starts to brown, remove to bowl and cover with foil. Set aside.
2. Add the remaining 2 tbsp of oil to the pan, then add the curry paste. Stir to combine and leave for 2 minutes or until it becomes fragrant.
3. Add 200ml of coconut milk, stir then allow to stand for 5 minutes or until sauce thickens.
4. Discard any liquid from the chicken bowl, and return chicken to the pan. Cook over high heat for 2 minutes. Add remaining coconut milk and sugar, then bring to the boil.
5. Reduce to low heat. Add eggplant and cook covered with lid for 15 minutes.
6. Add sweet potato and continue cooking with the pan partially covered for a further 10 minutes.
7. Remove lid, add the green beans and capsicum, stirring occasionally for the next 30 minutes.
8. Add the remaining ingredients (bamboo shoots and lychee). Cook for a final 5 minutes.
9. Serve on a bed of steamed brown rice and enjoy!

Product used in recipe

• Valcom - Valcom Curry Paste Red