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Red chicken curry

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 Red chicken curry

  • 05m prep
    •  
  • 20m cook
    •  
  • 4 servings
    • Super speedy Thai red curry made easy with store-bought paste. Serve with jasmine rice and coriander.

    457 calories per serve

    Allergens: Recipe may contain sulphites.

    5 Ingredients

    • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
    • 2 red capsicums, seeded, coarsely chopped
    • 1/3 cup (100g) red curry paste
    • 400ml can coconut milk
    • 120g pkt Coles Australian Baby Spinach

    3 Method Steps

    • Step 1
      Heat a large deep non-stick frying pan or wok over high heat. Cook the chicken, in 2 batches, turning occasionally, for 5 mins or until golden brown and cooked through. Transfer to a bowl.
    • Step 2
      Add the capsicum to the pan or wok. Cook, tossing, for 2 mins or until just tender. Add the curry paste and cook, stirring, for 1 min or until aromatic.
    • Step 3
      Return the chicken to the pan with the coconut milk. Bring to the boil. Cook for 2-3 mins or until chicken is cooked through. Remove from heat. Add the spinach. Gently stir to combine.


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