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.