Red chicken curry with coconut rice
- Heat oil in a large frying pan and cook finely copped onion, crushed garlic, grated carrot and turmeric for 3 to 4 minutes or until soft. Add red curry paste and stir until combined. Add sliced chicken pieces and cook for a further 5 minutes. Add tomato purée and 1 cup of water.
- Cover and cook over a low heat for 20 minutes until chicken is cooked and tender. Add light coconut cream and cook until just about boiling.
- Meanwhile, cook rice according to packet directions, drain and stir in coconut cream. Serve chicken and rice sprinkled with toasted cashew nuts.
Check out Ray McVinnie's video on 'How to cook the perfect white rice'.