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Red Thai Style Veg Coconut Chicken Curry

Red Thai Style Veg Coconut Chicken Curry

with Zesty Jasmine Rice and Salted Peanuts
4.5(964)
Recipe Development Team
Recipe Development TeamUpdated on April 03, 2024
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Calories
: 
941 kcal
Protein
: 
52.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Peanut
  • May contain traces of allergens
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Lime

1 carton(s)

Chickpeas

1 unit(s)

Pak Choi

120 grams

Sliced Mushrooms

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

32 grams

Sweet Chilli Sauce

240 grams

Diced British Chicken Breast

Energy (kJ)3937 kJ
Energy (kcal)941 kcal
Fat38.3 g
of which saturates22.1 g
Carbohydrate93.4 g
of which sugars12.9 g
Dietary Fibre5.4 g
Protein52.7 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Medium Saucepan
•Kettle
•Lid
•Zester
•Garlic Press
•Large Frying Pan
•Rolling Pin

Instructions

PDF
Rice Rice Baby
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Finish the Prep
2

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.

c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Get Frying
3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Add the diced chicken, pak choi and sliced mushrooms. Stir-fry until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Reduce the heat to medium-high, then stir in the red Thai style curry paste and garlic. Stir-fry until fragrant, 1-2 mins. 

Simmer Simmer
4

a) Stir the coconut milk, soy sauce and chickpeas into the sauce. 

b) Bring to a boil, then lower the heat. Simmer until the chicken is cooked through and the sauce has thickened slightly, 2-3 mins. IMPORTANT: Cook so there's no pink in the middle.

Finishing Touches
5

a) While your sauce simmers, crush the peanuts in the unopened sachet using a rolling pin.

b) When your rice is ready, fluff it up with a fork and stir through the lime zest. 

c) Stir the sweet chilli sauce and a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper or more lime juice if needed. 

Serve Up
6

a) Share the zesty rice between your serving bowls. 

b) Top with the Thai style chicken curry. 

c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.

Enjoy! 

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