Rich red coconut curry with chicken and vegetables over jasmine rice

≈ $8.74/serving$8.79at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• jasmine rice1 cup
• curry paste (red)3 tbsp
• coconut milk (full fat)1 can
• bell pepper1 ea
• zucchini1 ea
• basil leavesa handful
• fish sauce1 tbsp
• white sugar2 tsp
• lime1 ea

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, cut the chicken thighs into 1 inch pieces.
• •Thinly slice the bell pepper.
• •Cut the zucchini into 1/2 inch half-moons.

3Bloom the curry paste

• •Spoon the thick cream from the top of the coconut milk into a wide pot over medium-high heat.
• •Add the red curry paste and fry 2 minutes, stirring, until fragrant and the oil separates.

4Simmer the curry

• •Add the chicken and stir to coat in the paste.
• •Pour in the rest of the coconut milk and bring to a gentle simmer.
• •Simmer 8 minutes, stirring occasionally, until the chicken is nearly cooked through.
• •Add the bell pepper and zucchini and simmer 4 minutes until crisp-tender.
• •Stir in the fish sauce and sugar and season to taste.

5Plate

• •Spoon the rice into two bowls and ladle the curry over top.
• •Garnish with the basil.
• •Serve with lime wedges for squeezing.