With the ingredients prepared,the chicken and vegies can be cooked in the time it takes to boil the rice.
2 cups short-grain rice
1 tbsp vegetable oil
2 tbsp red curry paste (or to taste)
3 chicken breast fillets,thinly sliced
1 red capsicum,seeded and sliced
1 long red chilli,finely sliced
1 cup coconut milk
150g sugar snap peas,trimmed
½ cup basil leaves,torn
½ cup coriander leaves
Lime cheeks,for serving
Combine rice with 4 cups of water in a large saucepan and bring to the boil over medium heat. Stir well and simmer,covered,over low heat for 12 minutes.
Meanwhile,heat oil in a wok over high heat,add curry paste and stir-fry for 1 minute.
Add chicken and cook for about 4 minutes or until almost cooked through.
Add capsicum and stir-fry for 2-3 minutes,add chilli,coconut milk and peas and cook for 1-2 minutes.
Add basil and coriander leaves. Serve with lime cheeks and rice.
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