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  1. Home
  2. Food

Red chicken curry with rice

This class Thai dish is the ultimate healthy comfort food. - by Diabetic Living
  • 21 May 2019
Red chicken curry with rice
Ben Dearnley
Prep: 10 Minutes - Cook: 20 Minutes - Serves 2
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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

  1. 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.

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

  3. 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. 

  • Food
  • Diabetic Living
  • Chicken Recipes
  • Dinner Recipes
  • Diabetic Recipes

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