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Thai red curry

Preparation time	Cooking time	Fruit & vegetable serves	Cost
10 mins*	10 mins*	½ serve per person	$1-2 per person

*Cooking times are based on 4 serves. You may need to cook for less time for 2 people; more time for 6 people.

Ingredients

Ingredient list	for 2 people	for 4 people	for 6 people
Oil	2 tsp	1 tbsp	1½ tbsp
Chicken thigh fillets, trimmed of fat, diced	150g	300g	500g
Thai red curry paste	1 tbsp	1-2 tbsp	2-3 tbsp
Mixed vegetables, fresh or frozen for example carrot, broccoli, mushrooms or capsicum	1 cup	2 cups	3 cups
Corn flour	2 tsp	1 tbsp	1½ tbsp
Light coconut milk, canned	200ml	400ml	600ml
Coriander (optional)	1 tbsp	2 tbsp	3 tbsp
Peanut butter (optional)	½ tbsp	1 tbsp	1½ tbsp
Lime juice (optional)	½ tsp	1 tsp	1½ tsp
Brown sugar (optional)	½ tsp	1 tsp	1½ tsp
Rice, uncooked	1 cup	2 cups	3 cups

Saucepan, chopping board, knife, stirring spoon, measuring cups and spoons and rice cooker or saucepan to the cook rice.

Cook rice as per packet instructions. Heat oil in saucepan, add chicken and cook for about 2 minutes until starting to brown. Add curry paste and stir until combined and fragrant
Put the corn flour into the tin of milk and mix together
Add the vegetables and the milk mixture to the saucepan. Bring sauce to the boil and simmer for 1 to 2 minutes, stirring continuously. Sauce will thicken slightly
Add additional optional flavouring if desired and stir through. Serve with cooked rice

For a more flavoursome sauce add the optional ingredients
Different store-bought curry pastes will vary in colour and taste, so test out different varieties to find one that suits your heat and flavour likings!