Thai Red Chicken Curry

Posted by Zyle on January 30, 2010

This is one of my favourite easy recipes because it’s also really quick and mess free which, on weeknights is an absolute blessing! It’s also a great way to use up any left over vegetables; pretty much anything works in place of the frozen vegetable mix.  I just like to keep a bag in the freezer for the sheer convenience, plus it is significantly cheaper than fresh vegetables!  It keeps brilliantly for lunch the next day, and warms up nicely in the microwave.

Ingredients (Serves two to three)

• 400g Diced chicken Breast (2 breasts)
• 1 can chick peas
• 1 can frozen mixed vegetables (I get the mix with carrot, sweetcorn, peas and green beans.  Use your empty chick pea can to measure.)
• 1 pot Thai Red Curry sauce (my favourite brand is made by The Curry Co)
• A drizzle of vegetable oil to fry the chicken
• 1 1/3 cups Basmati Rice

Method

In a large saucepan heat the oil and fry the chicken breast gently for approximately 5 minutes until seared on all sides. Add the chick peas and frozen vegetables and cook for a further 3 minutes. Add the curry sauce and leave to simmer for 30 minutes.

Meanwhile add the Basmati Rice to a separate pan with two cups of water and heat until gently boiling.  Put a lid on and turn down to the lowest heat possible and leave to steam for approx 20 minutes. Check periodically that the rice isn’t sticking to the bottom of the pan.  If you have the heat too high it will take less than 20 minutes for the water to evaporate and the rice will begin to stick and burn.

Optional side dishes include naan bread, onion bahjis, samosas.