It’s flavour in a flash, Chef! A bed of fluffy jasmine rice is covered in coconut-cream Thai red curry loaded with browned chicken pieces, baby marrow, spinach, bell peppers, and, most importantly, bags and bags of flavour. Garnish with fresh coriander and you’re good to go.
Thai Red Chicken Curry
Thai Red Chicken Curry
with jasmine rice & coconut cream
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Marrow
- Bell Pepper
- Bell Peppers
- Chicken
- Coconut Cream
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Garlic Flakes
- Jasmine Rice
- Spice & All Things Nice Thai Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE TIME
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream, 50ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 4-5 minutes. Remove from the heat, add the browned Chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai Chicken curry and garnish with the chopped coriander. Enjoy, Chef!
RICE TIME
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream, 100ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 4-5 minutes. Remove from the heat, add the browned Chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai Chicken curry and garnish with the chopped coriander. Enjoy, Chef!
RICE TIME
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream 150ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 6-8 minutes. Remove from the heat, add the browned Chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai Chicken curry and garnish with the chopped coriander. Enjoy, Chef!
RICE TIME
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream, 200ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 6-8 minutes. Remove from the heat, add the browned Chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai Chicken curry and 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 jasmine rice & coconut cream is between 20 and 25 minutes.
What is the total time required to make Thai Red Chicken Curry with jasmine rice & coconut cream?
The total time required to make Thai Red Chicken Curry with jasmine rice & coconut cream is between 20 and 25 minutes.
How many servings does Thai Red Chicken Curry provide?
4 servings
What are the main ingredients in Thai Red Chicken Curry?
Baby Marrow, Bell Pepper, Bell Peppers, Chicken, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Flakes, Jasmine Rice, Spice & All Things Nice Thai Red Curry Paste, Spinach
What is the nutritional information of Thai Red Chicken Curry?
Calories: 809, Carbs: 98 grams, Fat: grams, Protein: 48.1 grams, Sugar: 11.3 grams, Salt: 772 grams
How do I prepare Thai Red Chicken Curry?
RICE TIME: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. 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, season, and set aside. PLATE UP: Plate up the fluffy rice, top with the Thai chicken curry and garnish with the chopped coriander. Enjoy, Chef! CURRY IN A HURRY: Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream, 100ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 4-5 minutes. Remove from the heat, add the browned chicken pieces and the rinsed spinach, and season.
What should be prepared from my kitchen to make Thai Red Chicken Curry?
Baby Marrow, Bell Pepper, Bell Peppers, Chicken, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Flakes, Jasmine Rice, Spice & All Things Nice Thai Red Curry Paste, Spinach
How many calories does Thai Red Chicken Curry have?
809 calories
How much fat content does Thai Red Chicken Curry have?
grams
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