Thai Red Chicken or Kangaroo Curry with Rice
Easy difficulty | Good source of iron
500g chicken breast/thighs or kangaroo meat, cubed
3 tablespoons red Thai curry paste
375mL low fat evaporated milk
1 cup uncooked basmati rice
2 medium carrots, sliced
1 1/2 cups broccoli
3 cups baby spinach leaves
½ cup frozen peas
½ medium brown onion, sliced
1 tablespoon olive oil
Cook rice following packet directions.
Meanwhile, stir fry the meat in half the oil until golden brown and cooked through. Remove from the pan.
Fry onion in the remaining oil until soft. Add red Thai curry paste and all vegetables except for the baby spinach and cook until a little bit soft. Return the meat to the pan with low fat evaporated milk and simmer for five minutes.
Add baby spinach just before serving.
Serve with rice.