Thai red curry

Method

1. Chop vegetables into large 1 - 2cm size pieces.
2. Chop up chicken into 2cm pieces
3. Add 2 teaspoons of Thai red curry paste into a warm pan, add 1 can of coconut cream and mix together and heat through. Add chicken and cook for 3 minutes.Add vegetables and stir through. Cook for a further 5 - 7 minutes or until chicken is cooked and vegetable are slightly softened.
4. Serve with rice