Thai Red Chicken Curry
with Peanuts & Jasmine Rice
- Soy
- Gluten
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
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 head
broccoli
2 clove
garlic
1 packet
Ginger Lemongrass Paste
1 packet
chicken breast
1 tin
coconut milk
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 bag
baby spinach leaves
¾ tin
Thai red curry paste
(Contains: Soy May be present: Peanuts)
Not included in your delivery
1
olive oil
1.25 cup
water
½ tsp
sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
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 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.
Customer reviews
Review summary
Updated on July 2026- Flavour: Rich, aromatic Thai red curry flavour that many compared to restaurant quality. Some found it mild, while others loved the satisfying heat from the paste.
- Ease of prep: Quick and straightforward to cook, with clear instructions that even first-time curry makers found easy to follow.
- Suggestions: Adjust the curry paste to your heat preference — using half a tin keeps it family-friendly, while the full amount delivers a solid kick. Several reviewers boosted the sauce by adding extra coconut milk, and some stirred in additional vegetables like carrot, capsicum, or sweet potato for more variety. A few suggested reducing or omitting the sugar if you find the dish too sweet, and some noted that leaving out or reducing the soy sauce helped avoid an overly salty result.
- Leftovers: This dish reheats beautifully and many enjoyed it for lunch the next day, with some noting the flavour improved overnight.
- Portions: Most found the serving size generous, though a handful felt there was not quite enough rice and suggested cooking a little extra.
