Red chicken curry with zucchini and jasmine rice

Ingredients

For 1 serving

• Chicken breast130 g
• Red curry paste1 tablespoon
• Coconut milk80 ml
• Zucchini150 g
• Bell peppers60 g
• Fish sauce1 teaspoon
• Basil4 g
• Jasmine rice65 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, shellfish, fish,

In season: May – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile cut the chicken breast into bite-sized pieces of about 2 cm; wash the courgettes and cut them into half-moons; wash the peppers, remove seeds and membranes and cut them into strips.
3. Heat the groundnut oil in a saucepan over medium heat and fry the red curry paste for 1 minute, stirring, until fragrant; add the chicken and brown it for 3 minutes, until sealed on all sides.
4. Pour in the coconut milk and half a glass of water, add the courgettes and peppers and simmer for 10 minutes over medium-low heat, until the chicken is cooked and the vegetables tender.
5. Season with the fish sauce, turn off the heat, stir in the basil leaves and serve with the rice.