Easy dinner to make during the weeknight. Chicken is marinated in Thai red curry paste then grilled (or alternatively you could cook it on the barbecue) then it is served on fried rice and topped with mint yoghurt.
Bring a saucepan of water to the boil then add the rice and simmer for 10-15 minutes until the rice is soft.
Meanwhile coat both sides of the chicken in the Thai curry paste and place on a foiled lined oven tray. Grill for about 8 minutes each side or until cooked through. Alternatively you could cook on a barbecue for a similar amount of time.
When the rice is cooked heat the butter in a frying pan and add the capsicum, garlic and spring onion. Gently fry for a minute or so.
Add the drained rice and toss so that all the grains are coated in the butter. Stir for a short while longer.
Serve the rice onto a plate then place the chicken on top of that and spoon the yoghurt over it. Sprinkle the mint over the yoghurt and place lime on the side.