Speedy Red Chicken Curry
Serves 4
- 500 g chicken thigh fillets, diced
- 2 red capsicums (peppers), seeds removed and roughly chopped
- 0.5 cup red curry paste
- 400 ml lite coconut milk
- 200 g snow peas, ends removed
- 120 g baby spinach
- 450 g brown rice, cooked microwavable
