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

• 1 1/2 tablespoons Thai red curry paste

• 2 x 375ml cans light and creamy coconut flavoured evaporated milk

• 600g chicken breast fillets, cut into 2cm pieces

• 500g packet frozen Thai style stir-fry vegetables

• 1/2 cup fresh coriander leaves, roughly chopped

• 450g packet microwave jasmine rice

Method

• 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.

• Step 2

  Add frozen vegetables. Cook, covered, for 5 minutes or until tender. Remove from the heat. Stir in coriander.

• Step 3

  Meanwhile, cook rice following packet directions. Divide rice between bowls. Ladle over chicken mixture. Serve.