Red chicken curry with rice
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.
