Red Thai Chicken Curry

Ingredients

• 2x Chicken breast
• Valcom red curry paste
• 2x Kaffir lime leaves finely chopped
• 2x Carrot
• 2x Red capsicum
• 400ml Coconut milk
• 2 Garlic cloves
• 1 Lime
• Jasmine rice
• 2 bunches of Choy pak
• 1 and a half tablespoons of Soy sauce
• 2 teaspoons Brown sugar
• Olive oil
• Water

Method

1. Prepare and wash rice adding 1 cup of water to each cup of rice to rice cooker. Turn on rice cooker and let cook for 15-20 minutes do not open whilst cooking.
2. Finely chop garlic, cut the capsicum into small 2cm cubes and thinly slice carrots into half moons. Roughly chop the Choy pak. And zest a pinch of lime for later.
3. Cut chicken breast in preferred style - I went with cubes and In a pan heat with olive oil on high heat and add chicken tossing occasionally until browned and cooked through.
4. Once chicken is removed from pan add more oil on high and add carrot and capsicum to cook until lightly softened and then adding the garlic and kaffir lime leaves until it’s fragrant
5. Add the Valcom red curry paste to the pan (there’s no measurement I go by taste) but start with 2 tablespoons and stir until fragrant.
6. Add the coconut milk, soy sauce, lime zest and brown sugar and combine.
7. Add chicken back to pan and add the Choy Pak cook until all veggies are now tender. Add lime juice to taste

Product used in recipe

• Valcom - Valcom Curry Paste Red