HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Red Chicken Curry
Thai Red Chicken Curry

Thai Red Chicken Curry

with Peanuts & Jasmine Rice

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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.

Tags:Not Suitable for CoeliacsSpicyNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 head


2 clove


1 packet

ginger lemongrass paste

1 packet

chicken breast

1 tin

coconut milk

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

1 bag

baby spinach leaves

¾ tin

Thai red curry paste

(ContainsSoyMay be present Peanuts)

Not included in your delivery


olive oil

1.25 cup


½ tsp


1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4408 kJ
Fat53.6 g
of which saturates33.4 g
Carbohydrate83.7 g
of which sugars10.8 g
Protein56.4 g
Sodium1840 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 until 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 the broccoli into small florets and roughly chop the stalk. Roughly chop the baby spinach leaves. Finely chop the garlic. Cut the chicken breast into thin strips.


SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken strips, tossing until browned, 3-4 minutes. Transfer to a plate. Add the broccoli and a splash of water to the frying pan and cook, stirring, until softened, 4-5 minutes. Add the garlic, ginger lemongrass paste and Thai red curry paste (see ingredients). Cook until fragrant, 1 minute.


Add the coconut milk and simmer on a low heat, stirring until thickened, 4-5 minutes.


Add the baby spinach leaves, the sugar and soy sauce to the frying pan. Stir to combine, then return the chicken (plus any resting juices) to the pan. Cook, stirring, until the spinach is wilted and the chicken has warmed through, 2 minutes.


Divide the jasmine rice between bowls. Top with the Thai red chicken curry. Serve sprinkled with the crushed peanuts.