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: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Easy Thai Red Chicken?

SIMMER THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. GET THE STOCK & PAK CHOI READY: Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 100ml of boiling water. THE CURRY IS A GO!: Place a pot for the curry over a medium-high heat. When hot, fry the carrot chunks and pak choi stems for 3-4 minutes until softened and slightly browned, shifting regularly. Add the grated garlic and the curry paste (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 5-7 minutes until slightly thickened. POP IN THAT CHICKEN: Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once thickened, fully submerge the chicken in the sauce. Pop on a lid and simmer for 5-6 minutes until the chicken is cooked through. In the final minute, stir through the pak choi leaves and chopped pickled peppers. Cook for the remaining time until the pak choi has wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste. DINNER IS SERVED: Spoon some fragrant Thai red curry over a bed of fluffy quinoa. Garnish with the fresh, chopped coriander and finish off with a generous squeeze of lime. Well done, Chef!

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! Our oh-so-simple Thai curry boasts protein-rich quinoa and a classic coconut cream sauce. With fresh lime for a taste bud buzz and a vitamin C boost!

Easy Thai Red Chicken

with fluffy quinoa, pickled bell peppers & pak choi

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Chicken Stock
Coconut Cream
Free-range Chicken Mini Fillets
Fresh Coriander
Garlic Clove
Lime
Pak Choi
Pickled Bell Peppers
Thai Red Curry Paste
White Quinoa

From your kitchen:

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

Serves 1

SIMMER THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET THE STOCK & PAK CHOI READY
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 65ml of boiling water.
THE CURRY IS A GO!
Place a pot for the curry over a medium-high heat. When hot, fry the carrot chunks and pak choi stems for 2-3 minutes until softened and slightly browned, shifting regularly. Add the grated garlic and the curry paste (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 4-5 minutes until slightly thickened.
POP IN THAT CHICKEN
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once thickened, fully submerge the chicken in the sauce. Pop on a lid and simmer for 4-5 minutes until the chicken is cooked through. In the final minute, stir through the pak choi leaves and chopped pickled peppers. Cook for the remaining time until the pak choi has wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
DINNER IS SERVED
Spoon some fragrant Thai red curry over a bed of fluffy quinoa. Garnish with the fresh, chopped coriander and finish off with a generous squeeze of lime. Well done, Chef!

White Quinoa - 100ml
Pak Choi - 100g
Chicken Stock - 5ml
Carrot - 120g
Garlic Clove - 1
Thai Red Curry Paste - 10ml
Coconut Cream - 100ml
Free-Range Chicken Mini Fillets - 150g
Pickled Bell Peppers - 50g
Fresh Coriander - 4g
Lime - 1

Download the Recipe

Serves 2

SIMMER THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET THE STOCK & PAK CHOI READY
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 100ml of boiling water.
THE CURRY IS A GO!
Place a pot for the curry over a medium-high heat. When hot, fry the carrot chunks and pak choi stems for 3-4 minutes until softened and slightly browned, shifting regularly. Add the grated garlic and the curry paste (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 5-7 minutes until slightly thickened.
POP IN THAT CHICKEN
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once thickened, fully submerge the chicken in the sauce. Pop on a lid and simmer for 5-6 minutes until the chicken is cooked through. In the final minute, stir through the pak choi leaves and chopped pickled peppers. Cook for the remaining time until the pak choi has wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
DINNER IS SERVED
Spoon some fragrant Thai red curry over a bed of fluffy quinoa. Garnish with the fresh, chopped coriander and finish off with a generous squeeze of lime. Well done, Chef!

White Quinoa - 200ml
Pak Choi - 200g
Chicken Stock - 10ml
Carrot - 240g
Garlic Clove - 2
Thai Red Curry Paste - 20ml
Coconut Cream - 200ml
Free-Range Chicken Mini Fillets - 300g
Pickled Bell Peppers - 100g
Fresh Coriander - 8g
Lime - 1

Download the Recipe

Serves 3

SIMMER THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET THE STOCK & PAK CHOI READY
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 100ml of boiling water.
THE CURRY IS A GO!
Place a pot for the curry over a medium-high heat. When hot, fry the carrot chunks and pak choi stems for 3-4 minutes until softened and slightly browned, shifting regularly. Add the grated garlic and the curry paste (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 5-7 minutes until slightly thickened.
POP IN THAT CHICKEN
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once thickened, fully submerge the chicken in the sauce. Pop on a lid and simmer for 5-6 minutes until the chicken is cooked through. In the final minute, stir through the pak choi leaves and chopped pickled peppers. Cook for the remaining time until the pak choi has wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
DINNER IS SERVED
Spoon some fragrant Thai red curry over a bed of fluffy quinoa. Garnish with the fresh, chopped coriander and finish off with a generous squeeze of lime. Well done, Chef!

White Quinoa - 200ml
Pak Choi - 200g
Chicken Stock - 10ml
Carrot - 240g
Garlic Clove - 2
Thai Red Curry Paste - 20ml
Coconut Cream - 200ml
Free-Range Chicken Mini Fillets - 300g
Pickled Bell Peppers - 100g
Fresh Coriander - 8g
Lime - 1

Download the Recipe

Serves 4

SIMMER THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET THE STOCK & PAK CHOI READY
Boil the kettle. Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Dilute the stock with 150ml of boiling water.
THE CURRY IS A GO!
Place a large pot for the curry over a medium-high heat. When hot, fry the carrot chunks and pak choi stems for 4-5 minutes until softened and slightly browned, shifting regularly. Add the grated garlic and the curry paste (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut cream and diluted stock, and stir until the paste has been incorporated into the liquid. Bring to a simmer and allow to cook for 7-10 minutes until slightly thickened.
POP IN THAT CHICKEN
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once thickened, fully submerge the chicken in the sauce. Pop on a lid and simmer for 7-8 minutes until the chicken is cooked through. In the final minute, stir through the pak choi leaves and chopped pickled peppers. Cook for the remaining time until the pak choi has wilted. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste.
DINNER IS SERVED
Spoon some fragrant Thai red curry over a bed of fluffy quinoa. Garnish with the fresh, chopped coriander and finish off with a generous squeeze of lime. Well done, Chef!