Thai red curry chicken & vegetable stir-fry

Detailed step-by-step description of how to cook the dish "Thai red curry chicken & vegetable stir-fry". Try it by all means

Recipe «Thai red curry chicken & vegetable stir-fry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g jasmine rice, 375ml cold water, 1 tbsp peanut oil, 300g chicken stir-fry strips, 1 x 400g pkt fresh stir-fry vegetables , 1 1/2 tbsp cold water, extra, 1 x 275g pkt Thai red curry stir-fry sauce, 1/3 cup loosely packed fresh coriander leaves .

Ingredients:

• 200g jasmine rice 
• 375ml cold water 
• 1 tbsp peanut oil 
• 300g chicken stir-fry strips 
• 1 x 400g pkt fresh stir-fry vegetables 
• 1 1/2 tbsp cold water, extra 
• 1 x 275g pkt Thai red curry stir-fry sauce 
• 1/3 cup loosely packed fresh coriander leaves 

Instructions

1. Rinse the rice under cold running water. Place the rice in a saucepan with the cold water. Cover and bring to the boil over high heat. Reduce heat to low and cook, covered, for 14 minutes. Remove from heat and set aside, covered, for 10 minutes. Use a fork to gently separate the grains.
2. Meanwhile, heat the oil in a wok or a heavy-based frying pan over high heat. Add the chicken and stir-fry for 2 minutes or until just cooked through and brown. Transfer to a bowl.
3. Add the vegetables and extra water to the wok and stir-fry for 1 minute or until the vegetables are just tender. Add the cooked chicken and the Thai red curry sauce and cook, stirring, over medium-high heat for 2 minutes or until the sauce boils and the mixture is heated through.
4. Remove from heat and stir through half the coriander leaves. Spoon the rice onto serving plates and top with the chicken and vegetable stir-fry. Garnish with remaining coriander leaves.