Mild Thai Red Chicken Curry & Rice

• While the rice is cooking, roughly chop
Asian greens. 
• Slice zucchini into half-moons. 
• Finely chop garlic.
• Cut chicken breast into 2cm chunks. 

• In a large frying pan, heat a drizzle of olive oil
over high heat. When oil is hot, cook chicken and 
zucchini, tossing occasionally, until browned, 
5-6 minutes.

TIP: The chicken will keep cooking in step 5!

• SPICY! This is a mild paste, but use less if you’re 
sensitive to heat! Reduce heat to medium-high. 
Add mild Thai red curry paste and garlic and 
cook, stirring, until coated and fragrant, 
1 minute.
• Add coconut milk, the soy sauce, brown sugar, 
Asian greens and a splash of water and stir 
to combine. 

• Reduce heat to low and simmer until chicken is 
cooked through and the veggies are tender, 
3-4 minutes. Add a dash more water if the curry 
looks dry!

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