Make this easy, delicious hearty meal cooked in one pot. It’s perfect for a wholesome and flavoursome meal on a cold weekday night.

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Malay chicken red curry supergrain risotto recipe
Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 pack Malay red curry or 2tbsp red curry mix]
 1 free range fresh chicken breast, cubed
 1 ½ tbsp coconut cooking oil
 2 cups hot water
 1 red capsicum, sliced
 1 carrot, sliced in diagonal rounds
 1 kūmara, chopped in 1cm cubes
 1 red chilli, sliced (optional)
 100 g green beans, ends removed, chopped
 Salt and pepper to taste
 Handful of fresh coriander, to garnish
 ½ cup blanched peanuts, toasted
1

Heat oil in a large frying pan over medium heat. Add chicken and fry for 3 minutes. Add sachet mix and fry for 1 minute until lightly browned.

2

Add water, carrot, kūmara and red chili and stir well. Cover with a lid and simmer for 10 minutes, stirring to prevent sticking to the bottom. Add green beans and capscium and simmer for another 5 minutes.

3

Remove lid and cook for a further 5 minutes, or until grains are tender and most of the liquid has been absorbed.

4

Season to taste and garnish with fresh coriander and peanuts. Serve whilst hot.

Ingredients

 1 pack Malay red curry or 2tbsp red curry mix]
 1 free range fresh chicken breast, cubed
 1 ½ tbsp coconut cooking oil
 2 cups hot water
 1 red capsicum, sliced
 1 carrot, sliced in diagonal rounds
 1 kūmara, chopped in 1cm cubes
 1 red chilli, sliced (optional)
 100 g green beans, ends removed, chopped
 Salt and pepper to taste
 Handful of fresh coriander, to garnish
 ½ cup blanched peanuts, toasted

Directions

1

Heat oil in a large frying pan over medium heat. Add chicken and fry for 3 minutes. Add sachet mix and fry for 1 minute until lightly browned.

2

Add water, carrot, kūmara and red chili and stir well. Cover with a lid and simmer for 10 minutes, stirring to prevent sticking to the bottom. Add green beans and capscium and simmer for another 5 minutes.

3

Remove lid and cook for a further 5 minutes, or until grains are tender and most of the liquid has been absorbed.

4

Season to taste and garnish with fresh coriander and peanuts. Serve whilst hot.

Malay chicken red curry supergrain risotto