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!
White Basmati Rice - 75ml
Coconut Flakes - 10g
Free-range Chicken Mini Fillets - 150g
Onion - 1
NOMU Peri-peri Rub - 5ml
Spice & All Things Nice Thai Red Curry Paste - 15ml
Corn - 40g
Crème Fraîche - 30ml
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!
White Basmati Rice - 150ml
Coconut Flakes - 20g
Free-range Chicken Mini Fillets - 300g
Onion - 1
NOMU Peri-peri Rub - 10ml
Spice & All Things Nice Thai Red Curry Paste - 30ml
Corn - 80ml
Crème Fraîche - 60ml
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!
White Basmati Rice - 225ml
Coconut Flakes - 30g
Free-range Chicken Mini Fillets - 450g
Onions - 2
NOMU Peri-peri Rub - 15ml
Spice & All Things Nice Thai Red Curry Paste - 45ml
Corn - 120g
Crème Fraîche - 90ml
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!
White Basmati Rice - 300ml
Coconut Flakes - 40g
Free-range Chicken Mini Fillets - 600g
Onions - 2
NOMU Peri-peri Rub - 20ml
Spice & All Things Nice Thai Red Curry Paste - 60ml
Corn - 160g
Crème Fraîche - 125ml
Woolies Products in this dish
