Mild in heat, Thai flavours coat juicy chicken fillets & pops of sweet corn. Made extra creamy with crème fraîche, this flavourful curry is served with steamed jasmine rice & toasted coconut flakes.
Quick Thai Chicken Curry
Quick Thai Chicken Curry
with jasmine rice
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Coconut Flakes
- Corn
- Creme Fraiche
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Jasmine Rice
- Onion
- Onions
- Spice & All Things Nice Thai Red Curry Paste
- Spice Rub
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
NICE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED COCONUT
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken until golden and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the spicy rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 150ml [300ml]|#7DA0D7 of water and simmer until reduced, 5-6 minutes. In the final 1-2 minutes, add the golden Chicken and the corn. Mix in the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the coconut flakes. Enjoy!
NICE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED COCONUT
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken until golden and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the spicy rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 150ml [300ml]|#7DA0D7 of water and simmer until reduced, 5-6 minutes. In the final 1-2 minutes, add the golden Chicken and the corn. Mix in the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the coconut flakes. Enjoy!
NICE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED COCONUT
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken until golden and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the spicy rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 450ml [600ml]|#7DA0D7 of water and simmer until reduced, 7-8 minutes. In the final 2-3 minutes, add the golden Chicken and the corn. Mix in the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the coconut flakes. Enjoy!
NICE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED COCONUT
Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken until golden and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the spicy rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 450ml [600ml]|#7DA0D7 of water and simmer until reduced, 7-8 minutes. In the final 2-3 minutes, add the golden Chicken and the corn. Mix in the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the coconut flakes. Enjoy!
Frequently Asked Questions
What is the preparation time for Quick Thai Chicken Curry?
The preparation time for Quick Thai Chicken Curry with jasmine rice is between 20 and 35 minutes.
What is the total time required to make Quick Thai Chicken Curry with jasmine rice?
The total time required to make Quick Thai Chicken Curry with jasmine rice is between 30 and 45 minutes.
How many servings does Quick Thai Chicken Curry provide?
4 servings
What are the main ingredients in Quick Thai Chicken Curry?
Chicken, Coconut Flakes, Corn, Creme Fraiche, Free-range Chicken Breast/s, Free-range Chicken Breasts, Jasmine Rice, Onion, Onions, Spice & All Things Nice Thai Red Curry Paste, Spice Rub
What is the nutritional information of Quick Thai Chicken Curry?
Calories: 745, Carbs: 83 grams, Fat: grams, Protein: 45.1 grams, Sugar: 10.1 grams, Salt: 270 grams
How do I prepare Quick Thai Chicken Curry?
TO-THAI-FOR DINNER: Make a bed of the fluffy rice, top with the curry, and scatter over the coconut flakes. Enjoy! HURRY WITH THE CURRY: Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the spicy rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 150ml [300ml]|#7DA0D7 of water and simmer until reduced, 5-6 minutes. In the final 1-2 minutes, add the golden chicken and the corn. Mix in the crème fraîche and seasoning. GOLDEN CHICKEN: Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel, and cut into bite-sized chunks. Fry the chicken until golden and cooked through, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. TOASTED COCONUT: Place the coconut flakes in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. NICE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Quick Thai Chicken Curry?
Chicken, Coconut Flakes, Corn, Creme Fraiche, Free-range Chicken Breast/s, Free-range Chicken Breasts, Jasmine Rice, Onion, Onions, Spice & All Things Nice Thai Red Curry Paste, Spice Rub
How many calories does Quick Thai Chicken Curry have?
745 calories
How much fat content does Quick Thai Chicken Curry have?
grams
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