Department of Health & Human Services Premiers Active April
Giving new meaning to the term “curry in a hurry”, you can have this hearty and tasty red curry on the table in under an hour.
1 ½ cup dried basmati rice, rinsed and drained
2 tablespoons extra-virgin olive oil
500g skinless chicken breast, diced
3 cloves garlic, crushed or minced
1 large brown onion, chopped
3 tablespoons red curry paste
3 teaspoons freshly grated ginger (or minced)
1 medium red capsicum, diced
1 medium green capsicum, diced
2 small zucchini, chopped
6 medium button mushrooms, sliced
1 medium head broccoli, chopped
400ml can light coconut milk
1 cup frozen peas
1 tablespoon fish sauce
1 lime, juiced
1/2 bunch of coriander, roughly chopped, to serve
In a large saucepan, add rice and 500mL water and bring it to boil, turn the heat to a simmer, cover with lid and cook for approximately 15 minutes.
In a large fry pan, heat 1 tablespoon of oil and cook chicken over medium high heat until browned. Set aside. Heat 1 tablespoon of oil to the pan. Add garlic, onion, curry paste and ginger and cook until onions become soft.
Add chicken, red and green capsicums, zucchini, mushroom, and broccoli. Stir and cook for 10 minutes, until the chicken is cooked.
Add coconut milk to the pan with peas, fish sauce and lime juice. Simmer for 5 minutes or until the vegetables are tender.
Serve curry over warm rice and garnish with coriander.
Recipe supplied by Nutrition Australia Vic Division.