Chicken and vegetable red curry with brown rice

Chicken and vegetable red curry with brown rice

Share this

Chicken and vegetable red curry with brown rice

Chicken and vegetable red curry with brown rice image: Heart Foundation

  • Cooking Time15 minutes (preparation time 5 minutes)
  • Serves4 Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 400g lean chicken breast fillets, cut into 1cm pieces
  • 1 tablespoon of Thai red curry paste
  • 1 green capsicum, halved, seeded, thinly sliced lengthways
  • 1 bunch broccolini, chopped
  • 2 cup green beans, trimmed and chopped
  • 200g snow peas, trimmed and halved diagonally
  • 1 medium zucchini, cut into small rounds
  • 250ml reduced salt chicken stock*
  • 1/3 cup reduced fat coconut milk
  • 2 teaspoons cornflour
  • 2 cups '90 second quick’ brown rice
  • Coriander, to garnish

Method

Method

  1. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion to the pan and cook for 1-2 minutes, or until just softened. Add chicken and curry paste and stir to coat.
  2. Add capsicum, broccolini, green beans, snow peas, zucchini, chicken stock and water to the pan and bring to the boil. Reduce heat and simmer for 10-12 minutes.
  3. Meanwhile, combine coconut milk and cornflour in a small bowl. Add to the pan and cook, stirring occasionally for 4-5 minutes or until vegetables and tender and chicken is cooked through.
  4. Meanwhile, heat microwave brown rice according to packet instructions.
  5. Serve curry with rice and garnish with coriander.

Tip:

​Recipe: Heart Foundation

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped
  • 400g lean chicken breast fillets, cut into 1cm pieces
  • 1 tablespoon of Thai red curry paste
  • 1 green capsicum, halved, seeded, thinly sliced lengthways
  • 1 bunch broccolini, chopped
  • 2 cup green beans, trimmed and chopped
  • 200g snow peas, trimmed and halved diagonally
  • 1 medium zucchini, cut into small rounds
  • 250ml reduced salt chicken stock*
  • 1/3 cup reduced fat coconut milk
  • 2 teaspoons cornflour
  • 2 cups '90 second quick’ brown rice
  • Coriander, to garnish

Find recipes by cuisine

See all recipes