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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

227 g

Sprouted Brown Rice

230 g

Red Bell Pepper

10 g

Garlic

10 g

Cilantro

1 unit

Lime

56 g

Onion, chopped

2 tbsp

Red Curry Paste

(ContainsSeafood/Fruit de Mer)

2 tbsp

Peanut Butter

(ContainsPeanut/Cacahuète)

1 can

Coconut Milk

1 can

Bamboo Shoots, sliced

Not included in your delivery

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Zester
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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!)

4

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.

5

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.

6

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.