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Easy Thai Red Chicken
Easy Thai Red Chicken
with chicken mini fillets, toasted cashews & spinach
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Cashew Nuts
- Chicken
- Cornflour
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Milk
- Green Beans
- Onion
- Onions
- Spinach
- Thai Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat. When hot, fry the sliced onion for 3-4 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the milk and gradually whisk in the Cornflour until incorporated into the liquid. Bring to simmer and cook for 3-4 minutes until slightly reduced, stirring occasionally. Add in the sliced green beans and allow to cook for another 6-8 minutes until the beans are al dente.
POP IN THAT Chicken
Once the sauce has thickened, rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the pot, fully submerge in sauce, and simmer for 4-5 minutes until cooked through. In the final minute, stir through the shredded spinach and cook for the remaining time until wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
YOUR CURRY IS SERVED
Spoon some fragrant Thai red curry over a bed of nutty basmati. Sprinkle over the sliced chilli to taste and garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat. When hot, fry the sliced onion for 4-5 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the milk and gradually whisk in the Cornflour until incorporated into the liquid. Bring to simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally. Add in the sliced green beans and allow to cook for another 8-10 minutes until the beans are al dente.
POP IN THAT Chicken
Once the sauce has thickened, rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the pot, fully submerge in sauce, and simmer for 5-6 minutes until cooked through. In the final minute, stir through the shredded spinach and cook for the remaining time until wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
YOUR CURRY IS SERVED
Spoon some fragrant Thai red curry over a bed of nutty basmati. Sprinkle over the sliced chilli to taste and garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat. When hot, fry the sliced onion for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the milk and gradually whisk in the Cornflour until incorporated into the liquid. Bring to simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally. Add in the sliced green beans and allow to cook for another 10-12 minutes until the beans are al dente.
POP IN THAT Chicken
Once the sauce has thickened, rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the pot, fully submerge in sauce, and simmer for 5-6 minutes until cooked through. In the final minute, stir through the shredded spinach and cook for the remaining time until wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
YOUR CURRY IS SERVED
Spoon some fragrant Thai red curry over a bed of nutty basmati. Sprinkle over the sliced chilli to taste and garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
NUTRITIOUS BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
TOASTY NUTS
Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat. When hot, fry the sliced onion for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the milk and gradually whisk in the Cornflour until incorporated into the liquid. Bring to simmer and cook for 5-6 minutes until slightly reduced, stirring occasionally. Add in the sliced green beans and allow to cook for another 10-12 minutes until the beans are al dente.
POP IN THAT Chicken
Once the sauce has thickened, rinse the Chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the pot, fully submerge in sauce, and simmer for 7-8 minutes until cooked through. In the final minute, stir through the shredded spinach and cook for the remaining time until wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
YOUR CURRY IS SERVED
Spoon some fragrant Thai red curry over a bed of nutty basmati. Sprinkle over the sliced chilli to taste and garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Easy Thai Red Chicken?
The preparation time for Easy Thai Red Chicken with chicken mini fillets, toasted cashews & spinach is between 20 and 35 minutes.
What is the total time required to make Easy Thai Red Chicken with chicken mini fillets, toasted cashews & spinach?
The total time required to make Easy Thai Red Chicken with chicken mini fillets, toasted cashews & spinach is between 40 and 60 minutes.
How many servings does Easy Thai Red Chicken provide?
4 servings
What are the main ingredients in Easy Thai Red Chicken?
Brown Basmati Rice, Cashew Nuts, Chicken, Cornflour, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Milk, Green Beans, Onion, Onions, Spinach, Thai Red Curry Paste
What is the nutritional information of Easy Thai Red Chicken?
Calories: 711, Carbs: 84 grams, Fat: grams, Protein: 53.3 grams, Sugar: 18.7 grams, Salt: 1074 grams
How do I prepare Easy Thai Red Chicken?
NUTRITIOUS BASMATI: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. TOASTY NUTS: Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. POP IN THAT CHICKEN: Once the sauce has thickened, rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the pot, fully submerge in sauce, and simmer for 5-6 minutes until cooked through. In the final minute, stir through the shredded spinach and cook for the remaining time until wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste. YOUR CURRY IS SERVED: Spoon some fragrant Thai red curry over a bed of nutty basmati. Sprinkle over the sliced chilli to taste and garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef! THE CURRY IS A GO!: Return the pot to a medium-high heat. When hot, fry the sliced onion for 4-5 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the milk and gradually whisk in the cornflour until incorporated into the liquid. Bring to simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally. Add in the sliced green beans and allow to cook for another 8-10 minutes until the beans are al dente.
What should be prepared from my kitchen to make Easy Thai Red Chicken?
Brown Basmati Rice, Cashew Nuts, Chicken, Cornflour, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Milk, Green Beans, Onion, Onions, Spinach, Thai Red Curry Paste
How many calories does Easy Thai Red Chicken have?
711 calories
How much fat content does Easy Thai Red Chicken have?
grams
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