Thai Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken into bite size pieces

Step 2

Drain, chop, mince and slice the vegetables

Step 3

Heart the water in a kettle

Step 4

Add water, 2 tsp salt and 400 ml of rice to the pot

Step 5

Let the rice cook on low heat for 12 minutes or until the water has boiled away, leaving holes in the rice

Step 6

To a pan, add vegetable oil and onion

Step 7

When the onion is light golden add the curry paste and cook for a minute

Step 8

Add the chicken

Step 9

When the chicken is close to done, put it on a plate and set aside

Step 10

Remove the rice and let it rest for 5 min or more with the lid on

Step 11

Add carrots, bamboo shoots, baby corn and the remaining curry paste to the pan, then cook till carrots are half soft

Step 12

Add the coconut milk to the pan and bring to a simmer

Step 13

Add the rest of the vegetables along with the chicken, mix well and bring it to a simmer for a few minutes