Name: Red chicken curry with rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: ½ tsp olive oil; 1½ Tbsp Valcom red curry paste; ½ red onion, thinly sliced; 3 baby (slender) eggplant, chopped; 200g button mushrooms, halved or quartered; 2 tsp cornflour or gluten-free cornflour; 185ml (¾ cup) water; 185ml (¾ cup) Carnation Light & Creamy Evaporated Milk; 250g skinless chicken breast fillet, trimmed of fat, cut into cubes; 100g sugar snap peas, trimmed; 125g tub SunRice Steamed Brown Rice & Quinoa, heated following packet instructions; Flat-leaf parsley leaves, to serve (optional)

Red chicken curry with rice

This class Thai dish is the ultimate healthy comfort food.

Serves 2

Prep

10M

Cook

20M

Total

30M

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Ingredients

½ tsp olive oil

1½ Tbsp Valcom red curry paste

½ red onion, thinly sliced

3 baby (slender) eggplant, chopped

200g button mushrooms, halved or quartered

2 tsp cornflour or gluten-free cornflour

185ml (¾ cup) water

185ml (¾ cup) Carnation Light & Creamy Evaporated Milk

250g skinless chicken breast fillet, trimmed of fat, cut into cubes

100g sugar snap peas, trimmed

125g tub SunRice Steamed Brown Rice & Quinoa, heated following packet instructions

Flat-leaf parsley leaves, to serve (optional)

Method

Heat oil in a large non-stick wok over medium heat. Add curry paste and cook, stirring, for 1 minute. Add onion, eggplant and mushrooms. Cook, stirring, for 2 minutes.

Add combined cornflour, water and evaporated milk to wok. Cook, partially covered, for 10 minutes.

Add chicken and sugar snap peas to wok. Cook, uncovered, for a further 5 minutes, or until chicken is tender. Stir in rice. Top with parsley, if desired.

Diabetic Living

Ingredients

Method

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