Thai Red Chicken Curry

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

with jasmine rice & coconut cream

4.5

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Thai Red Chicken Curry
  1. 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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and the rinsed Spinach, and season.

  4. PLATE UP

    Plate up the fluffy rice, top with the Thai Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry and garnish with the chopped coriander. Enjoy, Chef!

  1. 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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and the rinsed Spinach, and season.

  4. PLATE UP

    Plate up the fluffy rice, top with the Thai Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry and garnish with the chopped coriander. Enjoy, Chef!

  1. 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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and the rinsed Spinach, and season.

  4. PLATE UP

    Plate up the fluffy rice, top with the Thai Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry and garnish with the chopped coriander. Enjoy, Chef!

  1. 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.

  2. Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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/" title="View all our recipes with Chicken at eCook">Chicken pieces and the rinsed Spinach, and season.

  4. PLATE UP

    Plate up the fluffy rice, top with the Thai Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry and garnish with the chopped coriander. Enjoy, Chef!

Frequently Asked Questions

What is the preparation time for Thai Red Chicken Curry?

The preparation time for Thai Red Chicken Curry with jasmine rice & coconut cream is between 20 and 25 minutes.

What is the total time required to make Thai Red Chicken Curry with jasmine rice & coconut cream?

The total time required to make Thai Red Chicken Curry with jasmine rice & coconut cream is between 20 and 25 minutes.

How many servings does Thai Red Chicken Curry provide?

4 servings

What are the main ingredients in Thai Red Chicken Curry?

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

What is the nutritional information of Thai Red Chicken Curry?

Calories: 809, Carbs: 98 grams, Fat: grams, Protein: 48.1 grams, Sugar: 11.3 grams, Salt: 772 grams

How do I prepare Thai Red Chicken Curry?

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. PLATE UP: Plate up the fluffy rice, top with the Thai chicken curry and garnish with the chopped coriander. Enjoy, Chef! 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.

What should be prepared from my kitchen to make Thai Red Chicken Curry?

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

How many calories does Thai Red Chicken Curry have?

809 calories

How much fat content does Thai Red Chicken Curry have?

grams

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Garlic Flakes Refill 55 g

Garlic Flakes Refill 55 G

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Garlic Flakes 55 g

Garlic Flakes 55 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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