It’s flavour in a flash, Chef! A bed of fluffy jasmine rice is covered in coconut-cream Thai red curry loaded with browned chicken pieces, baby marrow, spinach, bell peppers, and, most importantly, bags and bags of flavour. Garnish with fresh coriander and you’re good to go.
Thai Red Chicken Curry
Thai Red Chicken Curry
with jasmine rice & coconut cream
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Marrow
- Bell Pepper
- Bell Peppers
- Chicken
- Coconut Cream
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Garlic Flakes
- Jasmine Rice
- Spice & All Things Nice Thai Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE TIME
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream, 50ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 4-5 minutes. Remove from the heat, add the browned chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai chicken curry and garnish with the chopped coriander. Enjoy, Chef!
Jasmine Rice - 100ml
Free-Range Chicken Mini Fillets - 150g
Spice & All Things Nice Thai Red Curry Paste - 10ml
Garlic Flakes - 10g
Coconut Cream - 100ml
Bell Pepper - 1
Baby Marrow - 100g
Spinach - 20g
Fresh Coriander - 3g
RICE TIME
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream, 100ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 4-5 minutes. Remove from the heat, add the browned chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai chicken curry and garnish with the chopped coriander. Enjoy, Chef!
Jasmine Rice - 200ml
Free-Range Chicken Mini Fillets - 300g
Spice & All Things Nice Thai Red Curry Paste - 20ml
Garlic Flakes - 20g
Coconut Cream - 200ml
Bell Pepper - 1
Baby Marrow - 200g
Spinach - 40g
Fresh Coriander - 5g
RICE TIME
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, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream 150ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 6-8 minutes. Remove from the heat, add the browned chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai chicken curry and garnish with the chopped coriander. Enjoy, Chef!
Jasmine Rice - 300ml
Free-range Chicken Mini Fillets - 450g
Spice & All Things Nice Thai Red Curry Paste - 30ml
Garlic Flakes - 30g
Coconut Cream - 300ml
Bell Peppers - 2
Baby Marrow - 300g
Spinach - 60g
Fresh Coriander - 8g
RICE TIME
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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, season, and set aside.
CURRY IN A HURRY
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the curry paste (to taste) and the garlic flakes until fragrant, 1-2 minutes. Mix in the coconut cream, 200ml of water, the pepper strips, and the baby marrow rounds. Simmer until the sauce has slightly reduced and the baby marrow is cooked through, 6-8 minutes. Remove from the heat, add the browned chicken pieces and the rinsed spinach, and season.
PLATE UP
Plate up the fluffy rice, top with the Thai chicken curry and garnish with the chopped coriander. Enjoy, Chef!
Jasmine Rice - 400ml
Free-Range Chicken Mini Fillets - 600g
Spice & All Things Nice Thai Red Curry Paste - 40ml
Garlic Flakes - 40g
Coconut Cream - 400ml
Bell Peppers - 2
Baby Marrow - 400g
Spinach - 80g
Fresh Coriander - 10g
Woolies Products in this dish
