Chicken red curry, lychees, zucchini, Thai basil

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READY IN: 15 MINS

INGREDIENTS‭:‬

Chicken Maryland fillet

Red curry sauce

Peanuts and shallots (½ supplied)

Rice (½ supplied)

Thai basil (½ supplied)

Zucchini

Long red chilli (½ supplied)

 

YOU’LL NEED‭:‬ Medium frying pan, colander or sieve, knife, chopping board

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS‭:‬ Garlic, onion, shellfish, peanut

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly

 

METHOD:

1. Prepare the produce: Wash the vegetables. Thinly slice the chilli on the diagonal. Dice the chicken. Slice the zucchini on the diagonal. Pick the leaves off the Thai basil.

2. Cook the rice: Bring a medium pot of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

3. Cook the curry: Place the chicken pieces into a frying pan or saucepan and add the curry. Bring to the boil, reduce and simmer for 5 minutes. Add the zucchini, cook one minute, then briefly cook most of the basil leaves.  Add a splash of water to loosen the curry, if needed.

4, To serve: Divide the rice and curry between serving bowls. Top with the remaining basil leaves, chilli and peanuts and shallots.

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