Allergy free Thai red curry rice recipe

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.