1 onion 2 cloves garlic 1 tablespoon oil 2 to 3 tablespoons red curry paste 1 cup grated carrot 1 teaspoon turmeric 500g chicken pieces 410g can tomato puree 1 cup water ½ cup light coconut cream
|3 Tbsp||Red curry paste|
|500 g||Chicken pieces (Main)|
|410 g||Tomato puree|
|½ cup||Coconut cream (Main)|
|¼ cup||Cashew nuts|
|1 ½ cups||Rice|
|¾ cup||Coconut cream|
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To prepare Red chicken curry:
- Peel onion and chop finely. Crush garlic, peel and chop finely. Heat oil in a large frying pan and cook onion and garlic for one to two minutes or until soft. Add curry paste and stir until combined.
- Add carrot, turmeric and chicken pieces. Toss for three minutes. Add tomato puree and water. Cover and cook over a low heat for 15 minutes. Add coconut cream. Combine and cook a further two minutes. Serve with coconut rice and toasted cashew nuts.
To prepare Coconut rice:
- Cook rice according to packet directions. Drain and stir in coconut cream.
Check out Ray McVinnie's video on'How to cook the perfect white rice'.