Thai red chicken curry and rice

Thai red chicken curry and rice

4.6 43 rating

Prep. 10min

Total 40min

4 portions

Ingredients

jasmine rice
200 g
boiling water plus extra to soak
240 g
Thai red curry paste
80 - 100 g
coconut milk
400 g
canned bamboo shoots cut into slices
220 g
makrut lime leaves
3
sea salt
¼ tsp
skinless chicken thigh fillet cut into thirds
600 g
palm sugar or light brown sugar
30 g
fish sauce
2 tbsp
frozen green peas
100 g
broccoli cut into florets
100 - 200 g
fresh Thai basil leaves only, to garnish
20
fresh long red chilli cut into thin slices, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1270.1 mg

Protein 32.8 g

Calories 2814.8 kJ / 672.8 kcal

Fat 28.1 g

Fibre 4.8 g

Saturated Fat 17.6 g

Carbohydrates 65.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Complete meals with the Varoma bundt 17 Recipes
Australia and New Zealand

You might also like...

Spicy chicken with fragrant coconut rice

Spicy chicken with fragrant coconut rice

1 h 45min

Coconut poached chicken salad (Thermomix® Cutter, TM6)

Coconut poached chicken salad (Thermomix® Cutter, TM6)

45min

Beef and cashew nut yellow curry

Beef and cashew nut yellow curry

25min

Creamy chicken curry and rice

Creamy chicken curry and rice

45min

Singapore style noodles (Thermomix® Cutter, using modes)

Singapore style noodles (Thermomix® Cutter, using modes)

40min

Murgh makhani (Butter chicken)

Murgh makhani (Butter chicken)

1 h 15min

Sri Lankan red beef curry with rice

Sri Lankan red beef curry with rice

1 h 40min

Shredded Lamb ragù

Shredded Lamb ragù

1 h 25min

Thai green chicken curry

Thai green chicken curry

30min

Creamy beef curry

Creamy beef curry

1 h 15min

Thai red chicken curry

Thai red chicken curry

30min

Creamy coconut chicken curry (TM6)

Creamy coconut chicken curry (TM6)

30min