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.
Serves
4
Prep
5m
Cooking
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
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.
