If you are looking for something easy, healthy and affordable to cook tonight, look no further.
The Pulse is sharing delicious recipes as part of our role in NSW Health’s Make Healthy Normal campaign at Western Sydney Local Health District (WSLHD).
The recipes are available at Vinnies stores in western Sydney.
This week’s recipe is an easy Thai curry with rice. Enjoy!
THAI CURRY WITH RICE
Cook time: 20 minutes
2 x basmati rice, dry
1 tablespoon canola oil
1/3 cup red curry paste
400ml can light coconut milk
2 x chicken breasts diced into 1 inch pieces
1 cup frozen peas
1 x red capsicum, sliced
1 tablespoon fish sauce
To serve (optional):
1 x bunch fresh coriander
1 x red chilli
1 x lemon
- Boil two cups of rice with three cups of water on high heat. Reduce heat and simmer, cover for 12 minutes or until liquid is absorbed. Turn off the heat and allow the rice to rest for five minutes. Then, fluff with a fork to separate grains.
- While rice is cooking, heat oil in a large frying pan on medium heat. Add curry paste and cook for one minute until aromatic. Then, add coconut milk and bring to the boil.
- Add chicken and cook for five minutes. Then, add peas and capsicum. Cook until vegetables and tender and chicken is cooked. Stir in fish sauce.
- Serve curry with rice. Top with chopped coriander, chopped chilli and a lemon wedge, if desired.