Red chicken curry

Quick and easy, this red curry is perfect for your midweek menu. Serve it with coriander and steamed jasmine rice for a fresh and flavourful finish.

4

5m

20m

Ingredients

  • 600g chicken thigh fillets or breast fillets
  • 2 red, green or yellow capsicums, seeded, coarsely chopped
  • 1/3 cup (100g) red curry paste
  • 400ml can coconut milk
  • 120g pkt Coles Australian Baby Spinach

Method

STEP 1

Heat a large deep non-stick frying pan or wok over high heat. Cook the chicken, in 2 batches, turning occasionally, for 5 mins or until golden brown and cooked through. Transfer to a bowl.

STEP 2

Add the capsicum to the pan or wok. Cook, tossing, for 2 mins or until just tender. Add the curry paste and cook, stirring, for 1 min or until aromatic.

STEP 3

Return the chicken to the pan with the coconut milk. Bring to the boil. Cook for 2-3 mins or until chicken is cooked through. Remove from heat. Add the spinach. Gently stir to combine.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.