Ingredients
- 2 tsps olive oil
- ½ red capsicum, sliced thin and short
- ½ small broccoli, cut into florets
- 1-2 tbsps Thai red curry paste (see note)
- 1 chicken breast fillet, thinly sliced or shredded if pre-cooked (see note)
- ½ cup jasmine rice
- 1½ cup chicken stock made from a Massel vegetarian chicken ultracube
- ⅔ cup coconut milk
- 50g green beans, trimmed, sliced
- 2 tsps lime juice
- 1 tsp fish sauce
Method
- Heat the oil in a wok over a medium-high heat.
- Cook the capsicum and broccoli until beginning to soften.
- Add the curry paste and cook until fragrant.
- Add the chicken and cook until browned or heated through.
- Add the rice and stir to coat.
- Add the chicken stock and coconut milk.
- Bring to the boil.
- Reduce the heat to medium-low.
- Simmer, covered, and stir regularly for 12 minutes or until the rice is almost tender.
- Add the beans and cook for 3-4 minutes.
- Remove the curry from the heat.
- Stir in the lime juice and fish sauce.
Note
- 2 tbsps is hot and spicy. 1 is mild.
- This can be bbq or broiled chicken.