Thai Red Chicken & Veggie Curry
with Rice & Peanuts
- Peanuts
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Who needs takeaway when you can whip up this creamy curry with a kick. Our mild 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
Capsicum
1
Carrot
330 g
Chicken Thigh
1 packet
Coconut Milk
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Garlic
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Mild Thai Red Curry Paste
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1.5 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add 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. Cut green beans into thirds. Finely chop garlic. • 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 and cooked through (when no longer pink inside), 3-4 minutes. Transfer to a bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 4-5 minutes. • Add garlic and mild curry paste. Cook, stirring, until fragrant, 1 minute.
• Add coconut milk, bamboo shoots, the soy sauce and the water (for the curry) and simmer over 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 Feb 2026- Flavour: Many enjoyed the dish, though some found it milder than expected. Adding a bird's eye chilli could boost the heat for those who prefer spicier curries.
- Ease of prep: Customers found this curry easy to make, with enjoyable flavours and textures.
- Suggestions: Consider reducing soy sauce to avoid oversalting, and cut green beans into smaller, bite-sized pieces for easier eating.
- Leftovers: The dish provided enough for lunch the next day, making it great for meal planning.
- Portions: Some suggested reducing the rice quantity, as there was often too much for a single meal.
