This fragrant Thai Red Chicken Curry is incredibly delicious, so easy to make as a one-pan dish that comes together in just minutes.
Heat the oil in a wok, and add spice mix, shrimp powder and capsicum strips.
Stir in the chicken strips and stir-fry over moderate heat for 2 minutes, until chicken turns white.
Add coconut milk, bring slowly to simmering point and simmer gently, uncovered, for about 15 minutes.
Unlike stir-fries, this dish can be cooked before it is required and reheated.
Serve with white rice and a sprinkling of fresh, chopped coriander leaves.