Ingredients
- 900g Chicken breast
- 1 jar valcom red Thai curry paste
- 1 can coconut milk
- 550g pumpkin
- 300g green beans
- 270g raw basmati rice
- 1 3/4 cup of chicken stock
Method
- Cook rice according to packet instructions
- Heat 3T of coconut milk in pan for 30s and bubbling then add jar of paste, heat until fragrant approx 1 min. Add cubed chicken and cubed pumpkin and coat in sauce, cook for 5 mins and then add remaining coconut milk and chicken stock, bring to the boil and then reduce to medium and cook for 8 mins uncovered.
- Add green beans and simmer a further 2 mins. Serve rice and top with curry. So yumm
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
- VALCOM - VALCOM CURRY PASTE RED
