- * 1 tablespoon oil* 300g diced chicken thighs * 200g of frozen cooked prawns * 1 can of 400ml TCC coconut milk* 1/2 cup of water* 1/2 cup of frozen peas* 3 tbsp Valcom red curry paste * Grated 3/4 cup sweet potatoes * Grated 1 carrot* salt and pepper to taste
- * In a pot over medium heat, heat oil. Add chicken and cook, sprinkle salt and pepper and stirring occasionally, until lightly browned and juices run clear.* Add red curry paste and mix in with chicken for 2 min. Add grated carrot and sweet potato. Stir for 2 min until coated with red curry. * Add coconut milk, 1/2cup of water and frozen peas. Simmer for 5min* Add prawns and cook for another 3-5min* Serve hot with steamed rice.
Brands and product used
- TCC - Coconut Milk