If the winter cold is getting under your skin, make this warming curry for dinner, Chef! 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 basmati rice & toasted coconut flakes.
Simple Thai-style Chicken Curry
Simple Thai-style Chicken Curry
with basmati rice
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Coconut Flakes
- Corn
- Creme Fraiche
- Free-range Chicken Mini Fillets
- NOMU Peri-Peri Rub
- Onion
- Onions
- Spice & All Things Nice Thai Red Curry Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NICE RICE
Place the rinsed rice in a pot with 150ml 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 in half. When hot, 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. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 150ml of water and simmer until reduced, 5-6 minutes. Add the golden Chicken and the corn.
MAKE IT CREAMY
Allow the Chicken and corn to heat through before removing from the heat. Add the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the toasted flakes. Enjoy!
NICE RICE
Place the rinsed rice in a pot with 300ml 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 in half. When hot, 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. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 300ml of water and simmer until reduced, 5-6 minutes. Add the golden Chicken and the corn.
MAKE IT CREAMY
Allow the Chicken and corn to heat through before removing from the heat. Add the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the toasted flakes. Enjoy!
NICE RICE
Place the rinsed rice in a pot with 450ml 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 in half. When hot, 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. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the NOMU rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 450ml of water and simmer until reduced, 7-8 minutes. Add the golden Chicken and the corn.
MAKE IT CREAMY
Allow the Chicken and corn to heat through before removing from the heat. Add the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the toasted flakes. Enjoy!
NICE RICE
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, 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 in half. When hot, 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. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the NOMU rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 600ml of water and simmer until reduced, 7-8 minutes. Add the golden Chicken and the corn.
MAKE IT CREAMY
Allow the Chicken and corn to heat through before removing from the heat. Add the crème fraîche and seasoning.
TO-THAI-FOR DINNER
Make a bed of the fluffy rice, top with the curry, and scatter over the toasted flakes. Enjoy!
Frequently Asked Questions
What is the preparation time for Simple Thai-style Chicken Curry?
The preparation time for Simple Thai-style Chicken Curry with basmati rice is between 20 and 35 minutes.
What is the total time required to make Simple Thai-style Chicken Curry with basmati rice?
The total time required to make Simple Thai-style Chicken Curry with basmati rice is between 30 and 45 minutes.
How many servings does Simple Thai-style Chicken Curry provide?
4 servings
What are the main ingredients in Simple Thai-style Chicken Curry?
Chicken, Coconut Flakes, Corn, Creme Fraiche, Free-range Chicken Mini Fillets, NOMU Peri-Peri Rub, Onion, Onions, Spice & All Things Nice Thai Red Curry Paste, White Basmati Rice
What is the nutritional information of Simple Thai-style Chicken Curry?
Calories: 734, Carbs: 84 grams, Fat: grams, Protein: 45.3 grams, Sugar: 10.4 grams, Salt: 918 grams
How do I prepare Simple Thai-style Chicken Curry?
TO-THAI-FOR DINNER: Make a bed of the fluffy rice, top with the curry, and scatter over the toasted flakes. Enjoy! MAKE IT CREAMY: Allow the chicken and corn to heat through before removing from the heat. Add the crème fraîche and seasoning. HURRY WITH THE CURRY: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes. Add 300ml of water and simmer until reduced, 5-6 minutes. Add the golden chicken and the corn. GOLDEN CHICKEN: Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel, and cut in half. When hot, 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 rinsed rice in a pot with 300ml 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 Simple Thai-style Chicken Curry?
Chicken, Coconut Flakes, Corn, Creme Fraiche, Free-range Chicken Mini Fillets, NOMU Peri-Peri Rub, Onion, Onions, Spice & All Things Nice Thai Red Curry Paste, White Basmati Rice
How many calories does Simple Thai-style Chicken Curry have?
734 calories
How much fat content does Simple Thai-style Chicken Curry have?
grams
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