Red Thai Curry Chicken and Coconut Rice

Red Thai Curry Chicken and Coconut Rice
by Sage, Sage Infused

Ingredients

• 500g chicken cutlets
• 2 tbsp CF Red Thai Curry Paste
• 2 tbsp + 1 cup coconut milk
• 1 cup jasmine rice
• 1 tbsp chicken stock concentrate 
• 1 cup water 
• Steamed bok choy, fresh coriander and lime to serve

Method:

1. Preheat oven to 190 degrees.
   
2. Add chicken to a bowl along with curry paste and 2 tbsp of coconut milk and mix thoroughly.
3. Place chicken skin side up on a baking tray and bake for 30-35 minutes.
5. Once everything is ready, assemble in a bowl with bok choy, fresh coriander and lime. Enjoy!