Red Chicken Curry

For a delicious dinner tonight try this red chicken curry.

The ingredient of Red Chicken Curry

• 3 tsp peanut oil
• 800g coles rspca approved chicken thigh fillets fat trimmed cut into 3cm pieces
• 2 tbsp thai red curry paste
• 400ml can coconut milk
• 1 2 cup chicken stock
• 750g butternut pumpkin peeled seeded chopped
• 1 cup coles brand jasmine rice
• 200g snow peas trimmed and halved diagonally
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tsp coles brand brown sugar
• 1 4 cup coriander leaves to serve

The Instruction of red chicken curry

• heat 1 teaspoon oil in a wok or large deep frying pan over high heat stir fry one third of the chicken for 2 mins or until brown transfer to a plate repeat in 2 more batches with remaining oil and chicken
• reduce heat to medium add the curry paste to the wok and stir fry for 1 min stir in the coconut milk stock and pumpkin return the chicken to the wok bring to a simmer and cook for 15 mins or until the pumpkin is tender and the chicken is cooked through
• meanwhile cook the rice in a large saucepan of boiling water according to packet directions
• add the snow peas to the curry and cook for 2 mins or until just tender stir in the fish sauce lime juice and sugar serve with rice and top with coriander

Nutritions of Red Chicken Curry

fatContent: 407 973 calories
saturatedFatContent: 20 4 grams fat
carbohydrateContent: 12 7 grams saturated fat
sugarContent: 35 2 grams carbohydrates
fibreContent: 5 6 grams sugar
proteinContent: n a
cholesterolContent: 24 1 grams protein
sodiumContent: 84 milligrams cholesterol

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