One of my favourite curries of all times! This gorgeous curry is ridiculously easy to make, super healthy, packed with vegetables and most importantly tastiness! When you marry the spiciness of the curry with the sweetness of the coconut rice, magic happens and this will turn into a meal that you will make over and over again. So have a go on, have a go at this, I know you want to!
Ingredients for 2:
2 cups of Thai sticky rice
1 red bell pepper
3 sprigs of spring onion
½ pack of mangetout
1 chicken breast
1 pot of blue dragon red curry paste
½ cup of desiccated coconut
100g of King Prawns
1 handful of chopped coriander
Pinch of dried chilli flakes
5-6 shiitake mushrooms
2 cans of coconut milk
Start this wonderful dish by chopping up the vegetables (the shiitake mushrooms, the bell peppers and the spring onions) and the chicken breast.
Now wash the rice in cold water, drain it and then add it to a boiling pan with a can of coconut milk. Cook on medium to low heat according to the instructions on the packet of rice.
While the rice is cooking get your wok hot, add a dash of olive oil and cook the chicken pieces for 5-7 minutes. Now add the vegetables, the curry paste, a can of coconut milk and cook on low heat for 10-12 minutes. While that is simmering away, add the king prawns and cook for the remaining 3 minutes.
The rice should be done by now so go ahead and drain the leftover coconut milk and add the desiccated coconut to it. Everything is ready so plate up and garnish with chopped coriander and dried chilli flakes. Enjoy!
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