This is a fantastic mid-week dinner as it has minimal prep time, very few ingredients and it tastes delicious!
Make sure you heat the red curry sauce until it’s simmering before adding it to the rice, otherwise your rice won’t cook through fully. But make sure you don’t leave it to simmer as the sauce will reduce. Just bring it up to the boil and then turn off the heat.
I’ve used a good quality store-bought red curry paste, 195g in total. Feel free to try and make your own red curry paste and use 195g in this recipe.
