Mild Thai Red Chicken Curry

• While the rice is cooking, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil, and cook green veg mix, tossing, until softened, 5-6 minutes.

TIP: The chicken will finish cooking in step 3!

• Add garlic paste and mild Thai red curry paste and cook, tossing, until coated and fragrant, 1 minute. • Add cooked chicken, coconut milk, the soy sauce, the sugar, and a splash of water, and stir to combine. • Reduce heat to low and simmer until slightly thickened and the chicken is cooked through, 2-3 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.