Thai Red Curry with Chicken and Green Vegetables

Ingredients

• 1 ¼ cups rice
• 1 Tbsp Olive oil
• 1 onion, diced
• 500g diced chicken breast or stir fry pieces
• 1 Tbsp fresh ginger
• 2 cloves garlic, minced
• Frozen green vegetables (beans, peas, broccoli mix)
• 2 Tbsp Ayam Thai Red Curry Paste
• 250ml Coconut Milk Can
• 1 tsp Brown Sugar
• 2 tsp Rice Wine Vinegar
• Salt (to Taste)
• Sriracha (optional)

Method

1. Start by cooking the rice - I use a rice cooker for this, otherwise follow the instructions on the rice packet
2. To make the curry, warm a frypan on medium heat. Once hot, add the oil, onion, a sprinkle of salt and cook, stirring until the onion is soft (about 5 minutes). Add in the minced ginger and garlic and cook until fragrant (about 30 seconds), stirring continuously.
3. Add the Red Thai curry paste and cook for another 2 minutes, stirring often. Then add in the coconut milk and brown sugar, and stir all ingredients to combine.
4. Spread the chicken pieces out into the sauce and bring to a simmer, reducing heat down to medium. Simmer for about 10 minutes or until the sauce reduces to the thickness you prefer.
5. Add in the frozen green vegetables and cook for another 5 minutes to soften them, stirring occasionally.
6. Remove from the pan and season with rice wine vinegar and a pinch of salt to taste. If the curry needs more acidity, add another teaspoon of rice wine vinegar. Serve the rice and curry in bowls. If you like spicy curries, serve with sriracha on the side (not my preference but could be for others)

Product used in recipe

• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR