- Thai Red Curry Chicken & Vegetables.jpg (41.51 KiB) Viewed 280 times
Preparation Time: 5 minutes
Cooking time: 25 minutes
Serves: 4
If served as four portions, provides 511 cals, 20g fat (of which 6g saturates), 6g sugar and 0.6g salt per portion.
Ingredients
- 680g (1½lb) boneless skinless chicken breasts, cut into 1½ inch pieces
- 1⅓ cups light coconut milk
- 2 tbsp red curry paste
- ½ tsp salt
- 450g (16oz) packaged frozen stir fry vegetable blend
- 3 cups hot cooked brown rice
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Place chicken in a greased 8in square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken.
3. Bake, covered, 18 - 22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
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