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Thai Recipes
Mild Thai Red Chicken Curry

Mild Thai Red Chicken Curry

with Veggies & Peanuts

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Tonight, it's time to master one of those delectable takeaway menu staples, the Thai red curry. Once you've got this one in your repertoire, you'll find it's a crowd-pleaser of the highest order!

Allergens:GlutenSoyPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

jasmine rice

2 clove

garlic

1 unit

capsicum

2 unit

carrot

1 head

broccoli

1 unit

zucchini

1 unit

lime

2 leaves

kaffir lime leaves

1 packet

chicken thighs

1 sachet

mild Thai red curry paste

½ tin

coconut cream

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

2.5 cup

water (for the rice)

1.5 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

½ cup

water (for the curry)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3020 kJ
Fat26.3 g
of which saturates15.8 g
Carbohydrate78.4 g
of which sugars10.8 g
Protein39.8 g
Sodium2250 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice and stir, then cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely chop the garlic (or use a garlic press). Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets and roughly chop the stalk. Thinly slice the zucchini into half-moons. Zest the lime to get a good pinch, then slice into wedges. Remove the centre veins, then finely chop the kaffir lime leaves. Chop the chicken thigh into 2cm chunks.

TIP: The kaffir lime leaves are fibrous so you want to cut them very finely.

3

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer the chicken to a bowl and set aside. Repeat with the remaining chicken.

4

Return the frying pan to a high heat. Add the carrot, capsicum, broccoli and then a dash of water and cook, tossing, until lightly softened, 2-3 minutes. Add the zucchini, garlic and kaffir lime leaves to the pan and cook until fragrant, 1 minute.

5

Add the mild Thai red curry paste to the pan and stir to coat. Cook until fragrant, 1 minute. Add the coconut cream (see ingredients list), water (for the curry), soy sauce, lime zest and brown sugar and stir to combine. Return the chicken to the pan and cook until the veggies are tender, 2-3 minutes. Finish with a squeeze of lime juice.

6

Divide the jasmine rice between bowls and top with the mild Thai red chicken curry. Garnish with the crushed peanuts and serve with the remaining lime wedges.