curry and the all blacks

Friends have just moved into a gorgeous house...with a media room. That's real estate speak for a home cinema, however you describe it though, it is AWESOME! When I win the lottery I'm getting one too, until then I'm squatting.
So Saturday night was all about the Rugby and Thai Red Chicken Curry (easy version).


This recipe serves 4.
400g sliced skinless chicken breast
2 cups of veggies cut into strip, I used carrot, courgette and red pepper in this one.
1 tin of Carnation light and creamy evaporated milk. If you use a full fat one you'll probably have to add some water.
1 tbsp Thai Red Curry paste (that's kiddie hot)
1 tbsp cornflour
2 tsp oil
chopped fresh coriander

Heat up the oil in a frying pan or wok.
Cook the chicken for 3 minutes and then stir in the curry paste.
Stir the cornflour into the tin of milk and then pour it into the pan and add the veggies.
Bring to the boil, stir, stir, stir.
Simmer for a minute or two.
Scatter over the coriander before you serve it up with steamed rice and roti.

The picture was taken when I had leftovers for lunch the next day so it's gone a bit gloopy. Alf reckons it looks a lot like cat sick but don't be put off, it is delicious!