Thai red chicken curry and rice

Thai red chicken curry and rice

4.6 53 ratings

Prep. 10 min

Total 40 min

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...

Mustard and cheddar mash

30 min

Wimbledon strawberry fool

1 h 15 min

Moroccan chicken tagine with pearl couscous

35 min

Prawn arrabiata with zucchini noodles

40 min

Onion bhaji

45 min

Watermelon canapés with whipped feta and walnuts

20 min

High Protein Egg Bake

20 min

Raw crunch salad (Noni Jenkins)

10 min

Venison Wellington

3 h 30 min

Chilli with rice

50 min

Mexican corn salad

25 min

Hearty minestrone with herb gremolata

40 min