Tasty Thai red chicken curry for two - Starts at 60

Now more than ever you need a backlog of dishes that take minimal effort, taste delicious and make just enough to feed two people, so that you’re avoiding waste and eating fresh every single day.

This Thai red curry is a great place to start as it has a super simple recipe that involves a bunch of ingredients you probably already have sitting in your pantry. Simply throw them all in a pan, cook them up and enjoy!

Ingredients

• 2 teaspoons peanut oil
• 1/2 red capsicum, thinly sliced
• 1/2 small zucchini, thinly sliced
• 2 tablespoons Thai red curry paste
• 1 (150g) chicken breast fillet, thinly sliced
• 1/2 cup jasmine rice
• 1 cup chicken style liquid stock
• 1/3 cup coconut milk
• 50g green beans, trimmed, sliced
• 1 tablespoon chopped fresh coriander leaves
• 2 teaspoons lime juice
• 1 teaspoon fish sauce

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.
2. Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat.
3. Stir in coriander, lime juice and fish sauce. Set aside to cool. Serve.