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Quick chicken stir fry.

Photo: Natalie Boog

With the ingredients prepared, the chicken and vegies can be cooked in the time it takes to boil the rice.

Ingredients

  • 2 cups short-grain rice
  • 1 tbsp vegetable oil
  • 2 tbsp red curry paste (or to taste)
  • 3 chicken breast fillets, thinly sliced
  • 1 red capsicum, seeded and sliced
  • 1 long red chilli, finely sliced
  • 1 cup coconut milk
  • 150g sugar snap peas, trimmed
  • 1/2┬ácup basil leaves, torn
  • 1/2┬ácup coriander leaves
  • Lime cheeks, for serving

Method

Combine rice with 4 cups of water in a large saucepan and bring to the boil over medium heat. Stir well and simmer, covered, over low heat for 12 minutes. Meanwhile, heat oil in a wok over high heat, add curry paste and stir-fry for 1 minute. Add chicken and cook for about 4 minutes or until almost cooked through. Add capsicum and stir-fry for 2-3 minutes, add chilli, coconut milk and peas and cook for 1-2 minutes. Add basil and coriander leaves. Serve with lime cheeks and rice.

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