Red Curry with Chicken

1 Pkt Roi Thai Red Curry Simmer Sauce
500g boneless skinless chicken breast (cubed)
1 tbsp coconut oil (or extra virgin olive oil)
⅔ Cup chicken stock
1 red bell pepper - sliced into thin strips
25mm fresh ginger, grated
1 zucchini sliced
2 cups broccoli flowerets
400g small button mushrooms, sliced
1 large sweet potato - peeled and cubed
1 tsp crushed chilli flakes (omit if you don't like it too spicy)
Salt and Pepper to taste
  • Heat the oil in a large stock pot. Add grated ginger and let simmer until fragrant, 1-2 minutes.
  • Add cubed chicken and sauté until not quite cooked through. Add the Roi Thai Red Curry Simmer Sauce and cook for another 2 minutes.
  • Now add the chicken stock, and bring to a boil.
  • Reduce to a simmer and add the veggies and season with salt and pepper to taste. Cover and let simmer for about 10 to 15 minutes.
  • Serve warm by itself, or over rice.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)

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