Nice, comforting Thai style classic. Succulent chicken, finger licking curry and fragrant rice. Serves 4. Your Kitchen Essentials Utensils: Saucepan to cook the curry | Pot to cook the rice | Pantry: Salt | Pepper | Your preferred cooking oil | Sauté Chicken and Vegetables Heat some oil in a sauce pan. Add the Thai red curry paste and sauté it. Then add: - The chicken to the hot pan and brown it slightly - Next add the carrots and baby corn, let them cook slightly - Next add baby aubergines - Pour in the coconut milk and leave it to simmer covered for about 15 minutes - Finally add the green peas and cook for a further 5 minutes.
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