A fluffy bed of millet, a kick of red curry paste, cooling coconut milk & browned chicken chunks. With a dash of ginger, baby spinach, and fresh coriander — it’s a curry packed full of deliciousness!
Thai Red Chicken Curry
Thai Red Chicken Curry
with millet & baby spinach
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Coconut Milk
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Millet
- Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 50ml of water. Simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the shredded Spinach and cook until wilted. Remove from the heat, add the browned Chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy Millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 100ml of water. Simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the shredded Spinach and cook until wilted. Remove from the heat, add the browned Chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy Millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 150ml of water. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the shredded Spinach and cook until wilted. Remove from the heat, add the browned Chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy Millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
MAKE THE Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 800ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 200ml of water. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the shredded Spinach and cook until wilted. Remove from the heat, add the browned Chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy Millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Thai Red Chicken Curry?
The preparation time for Thai Red Chicken Curry with millet & baby spinach is between 15 and 30 minutes.
What is the total time required to make Thai Red Chicken Curry with millet & baby spinach?
The total time required to make Thai Red Chicken Curry with millet & baby spinach is between 30 and 45 minutes.
How many servings does Thai Red Chicken Curry provide?
4 servings
What are the main ingredients in Thai Red Chicken Curry?
Chicken, Coconut Milk, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Millet, Red Curry Paste, Spinach
What is the nutritional information of Thai Red Chicken Curry?
Calories: 659, Carbs: 68 grams, Fat: grams, Protein: 45.6 grams, Sugar: 1.9 grams, Salt: 364 grams
How do I prepare Thai Red Chicken Curry?
CURRY NIGHT: Make a bed of the fluffy millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef! MAKE THE MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. BROWN THE CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside. ALL TOGETHER NOW!: Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 100ml of water. Simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the shredded spinach and cook until wilted. Remove from the heat, add the browned chicken pieces, and season.
What should be prepared from my kitchen to make Thai Red Chicken Curry?
Chicken, Coconut Milk, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Millet, Red Curry Paste, Spinach
How many calories does Thai Red Chicken Curry have?
659 calories
How much fat content does Thai Red Chicken Curry have?
grams
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