A fluffy bed of millet, a kick of red curry paste, cooling coconut milk & browned chicken chunks. With a dash of ginger, baby spinach, and fresh coriander — it’s a curry packed full of deliciousness!
Thai Red Chicken Curry
Thai Red Chicken Curry
with millet & baby spinach
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Coconut Milk
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Millet
- Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE 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, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 50ml of water. Simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the shredded spinach and cook until wilted. Remove from the heat, add the browned chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
Millet - 100ml
Free-range Chicken Mini Fillets - 150g
Fresh Ginger - 10g
Garlic Clove - 1
Red Curry Paste - 7,5ml
Coconut Milk - 100ml
Spinach - 40g
Fresh Coriander - 3g
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE 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, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 100ml of water. Simmer until slightly reduced, 4-5 minutes. In the final 1-2 minutes, add the shredded spinach and cook until wilted. Remove from the heat, add the browned chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
Millet - 200ml
Free-range Chicken Mini Fillets - 300g
Fresh Ginger - 20g
Garlic Clove - 1
Red Curry Paste - 15ml
Coconut Milk - 200ml
Spinach - 80g
Fresh Coriander - 5g
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE 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, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 150ml of water. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the shredded spinach and cook until wilted. Remove from the heat, add the browned chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
Millet - 300ml
Free-range Chicken Mini Fillets - 450g
Fresh Ginger - 30g
Garlic Cloves - 2
Red Curry Paste - 22,5ml
Coconut Milk - 300ml
Spinach - 120g
Fresh Coriander - 8g
MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 800ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BROWN THE 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, cut into bite-sized pieces, season, and set aside.
ALL TOGETHER NOW!
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the grated ginger, the grated garlic, and the curry paste (to taste) until fragrant, 1-2 minutes. Mix in the coconut milk and 200ml of water. Simmer until slightly reduced, 5-6 minutes. In the final 1-2 minutes, add the shredded spinach and cook until wilted. Remove from the heat, add the browned chicken pieces, and season.
CURRY NIGHT
Make a bed of the fluffy millet and top with the flavourful curry. Garnish with the chopped coriander. Enjoy, Chef!
Millet - 400ml
Free-range Chicken Mini Fillets - 600g
Fresh Ginger - 40g
Garlic Cloves - 2
Red Curry Paste - 30ml
Coconut Milk - 400ml
Spinach - 160g
Fresh Coriander - 10g
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