What are the main ingredients in Easy Thai Red Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Easy Thai Red Chicken

Don’t let eating clean stop you from enjoying terrific textures and flirtatious flavours! You won’t regret trying it!

Easy Thai Red Chicken

with chicken mini fillets, toasted cashews & spinach

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Brown Basmati Rice - 75ml
Cashew Nuts - 10g
Onion - 1
Thai Red Curry Paste - 15ml
Fresh Milk - 200ml
Cornflour - 5ml
Green Beans - 80g
Free-range Chicken Mini Fillets - 150g
Spinach - 50g
Fresh Chilli - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

Brown Basmati Rice - 150ml
Cashew Nuts - 20g
Onion - 1
Thai Red Curry Paste - 30ml
Fresh Milk - 400ml
Cornflour - 10ml
Green Beans - 160g
Free-range Chicken Mini Fillets - 300g
Spinach - 100g
Fresh Chilli - 1
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

Brown Basmati Rice - 225ml
Cashew Nuts - 30g
Onions - 2
Thai Red Curry Paste - 1
Fresh Milk - 600ml
Cornflour - 15ml
Green Beans - 240g
Free-range Chicken Mini Fillets - 450g
Spinach - 150g
Fresh Chillies - 2
Fresh Coriander - 12g

Download the Recipe

Serves 4

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!