A weeknight red curry with chicken breast, coconut milk, bell pepper, spinach, and rice.
180 gChicken breasts
120 gBell Pepper
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
80 gSpinach
0.5 cupRice
1 cupCoconut Milk
35 gRed Curry Paste
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken breasts in Cooking oil until the surface is browned.
Stir in Red Curry Paste and cook for 1 minute.
Pour in Coconut Milk and Rice and bring to a steady simmer.
Simmer for 20 minutes until the chicken breasts are cooked through.
Stir in Bell Pepper and Spinach, then season with Salt and Black Pepper.