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

Thai Red Chicken Curry

with Red Bell Pepper and Bamboo Shoots

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Tender chicken, bamboo shoots and hearty brown rice makes a healthy base for this flavourful Thai red curry...in a hurry!

Allergens:Seafood/Fruit de MerPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

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

340 g

Chicken Thighs

227 g

Sprouted Brown Rice

230 g

Red Bell Pepper

10 g


10 g


1 unit


56 g

Onion, chopped

2 tbsp

Red Curry Paste

(ContainsSeafood/Fruit de Mer)

2 tbsp

Peanut Butter


1 can

Coconut Milk

1 can

Bamboo Shoots, sliced

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5209 kJ
Calories1245 kcal
Fat60 g
Saturated Fat30 g
Carbohydrate119 g
Sugar15 g
Dietary Fiber13 g
Protein58 g
Cholesterol101 mg
Sodium1158 mg
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. In a small pot, combine the rice with 2 1/2 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain any excess liquid from the rice when it's done cooking.)


Meanwhile, cut the bell pepper(s) into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the cilantro. Zest, then cut the lime(s) into wedges. Drain the bamboo shoots.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until the chicken is golden-brown, 2-3 min. Transfer the chicken to a plate. (Don't worry if the chicken isn't cooked through at this step!)


Add a drizzle of oil to the same pan, then the onions and bell peppers. Cook, stirring occasionally, until onions soften and peppers are tender-crisp, 4-5 min.


Add the garlic, curry paste and peanut butter to the pan. Cook, stirring constantly, for 1 min. Add coconut milk and 1/2 cup water (double for 4 people). Bring to a boil, then reduce the heat to medium-low. Add the chicken and bamboo shoots. Simmer until the chicken is cooked through, 8-10 min. Season with salt and pepper.


Add half the cilantro and lime zest to the curry. Stir together. Divide the rice between bowls and top with the curry. Sprinkle with remaining cilantro and squeeze over a lime wedge.