This quick and easy low-fat chicken main will be your new favourite weeknight meal!
Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.
Ingredients
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1 1/2 tablespoons Thai red curry paste
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2 x 375ml cans light and creamy coconut flavoured evaporated milk
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600g chicken breast fillets, cut into 2cm pieces
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500g packet frozen Thai style stir-fry vegetables
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1/2 cup fresh coriander leaves, roughly chopped
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450g packet microwave jasmine rice
Method
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Step 1
Heat a large, deep saucepan over high heat. Add paste. Cook for 1 minute or until fragrant. Add milk and chicken. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until chicken is almost cooked through.
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Step 2
Add frozen vegetables. Cook, covered, for 5 minutes or until tender. Remove from the heat. Stir in coriander.
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Step 3
Meanwhile, cook rice following packet directions. Divide rice between bowls. Ladle over chicken mixture. Serve.