Thai Double Red Chicken Curry
with Bamboo Shoots & Peanuts
- Gluten
- Soy
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not-so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1
carrot
½ tin
bamboo shoots
1 packet
garlic paste
1 packet
coconut milk
2 packet
chicken thigh
1 bag
green beans
1 packet
mild Thai red curry paste
Not included in your delivery
1
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy)
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. • Keep covered untl the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut carrot into half moons. Trim green beans. • Cut chicken thigh into thin strips. • Drain and rinse bamboo shoots (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken strips and cook, tossing until browned, 3-4 minutes. Transfer to a bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 4-5 minutes. • SPICY! The curry paste is spicy so use less if you're sensitive to heat. Add garlic paste and mild Thai red curry paste. Cook, stirring, until fragrant, 1 minute.
TIP: Cook chicken in batches for best results!
• Add coconut milk, bamboo shoots, the soy sauce and the water (for the curry) and simmer on medium heat, stirring until thickened, 2-3 minutes.
• Return the chicken (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.
• Divide the jasmine rice between bowls. Top with the Thai red chicken curry. • Garnish with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: A rich, creamy coconut curry with genuine chilli heat that many customers compared to restaurant-quality Thai takeaway.
- Ease of prep: Most found this quick and straightforward to pull together, with several noting even younger or less experienced cooks managed it confidently.
- Suggestions: The curry paste packs real heat, so start with half and add more to taste; some customers stirred in extra coconut milk to balance the spice and loosen the sauce. Swapping chicken thigh for breast or tenderloin worked well for those who found the thigh too fatty, and adding extra vegetables like capsicum, zucchini, or broccoli helped bulk out the dish.
- Leftovers: Several customers enjoyed this reheated the next day for lunch, though at least one noted it did not reheat as well as expected.
- Portions: Most found the serving size generous, with some having enough left over for an extra meal, though a few felt the rice quantity was a little short.
- Bamboo shoots: Customers were divided — some loved the crunchy texture, while others found the tinned bamboo shoots had a sour or metallic smell and chose to leave them out.
