Skip to main content Search
Thai red chicken curry and rice

Thai red chicken curry and rice
4.6 53 ratings
Prep. 10 min
Total 40 min
4 portions
Sign up for free

Ingredients

  • jasmine rice
    200 g
  • boiling water plus extra to soak
    240 g
  • Thai red curry paste
    80 - 100 g
  • coconut milk
    400 g
  • canned bamboo shoots cut into slices
    220 g
  • makrut lime leaves
    3
  • sea salt
    ¼ tsp
  • skinless chicken thigh fillet cut into thirds
    600 g
  • palm sugar or light brown sugar
    30 g
  • fish sauce
    2 tbsp
  • frozen green peas
    100 g
  • broccoli cut into florets
    100 - 200 g
  • fresh Thai basil leaves only, to garnish
    20
  • fresh long red chilli cut into thin slices, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1270.1 mg
Protein 32.8 g
Calories 2814.8 kJ / 672.8 kcal
Fat 28.1 g
Fibre 4.8 g
Saturated Fat 17.6 g
Carbohydrates 65.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Complete meals with the Varoma bundt 17 Recipes
Australia and New Zealand

You might also like...

Creamy "Cambodian" style fish curry

4.7(88)

40 min

Baklava cheesecake

4.6(17)

25 godz. 45 min

Baked chicken pizzaiola with Thermomix® Cutter (TM6)

4.6(67)

55 min

Classic christmas fruit mince

4.8(62)

1 godz. 10 min

Malt loaf

4.9(18)

3 godz. 20 min

Turkey pasta in a creamy mushroom sauce

4.5(71)

45 min

Scotch eggs

4.2(25)

50 min

Garlic and sage mash

4.6(24)

30 min

Braised cabbage and leek with steamed salmon

4.8(81)

45 min

South African yellow rice using rice mode

4.8(48)

20 min

Tex-Mex tortillas with shredded pork and black beans

4.7(99)

1 godz. 20 min

Pistachio and lemon curd cake

4.8(84)

1 godz. 15 min