Ingredients 500g chicken thighs
1 large zuchinni
1 red capsicum
1 red onion
3 tablespoons of red curry paste
1 large tablespoon of Sambal Oelek or your favourite chilli paste
1 can of coconut milk or cocounut cream
2 tablespoons of coconut oil
A handful of coriander
Fry up all the vegetables on the coconut oil. Do not overcook as the vegetables should still retain their crunch. Cook your rice separately.
Cube the chicken thighs and add to the pan. Once the chicken is half cooked, add the curry paste. Add the coconut milk and the Sambal Oelek.
Stir through and cook for a few minutes, adding the coriander at the end and enjoy with rice.