Thai Red Chicken Curry and Jasmine Rice

99.00 AED 99.00 AED 99.0 AED

99.00 AED

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Nice, comforting Thai style classic. Succulent chicken, finger licking curry and fragrant rice. Serves 4.

    This combination does not exist.

    Thai Red Curry Paste 60.0 grams

    Thai Red Curry Paste

    Jasmine Rice 200.0 grams

    Jasmine Rice

    Coconut Milk 400.0 ml

    Coconut Milk

    Small Aubergine 4.0 Unit(s)

    Small Aubergine

    Medium Carrot 3.0 Unit(s)

    Medium Carrot

    Baby Corn 125.0 grams

    Baby Corn

    Green Peas 125.0 grams

    Green Peas

    Chicken Thighs 500.0 grams

    Chicken Thighs

    • Time : 25.0 mins
    • |
    • Calories: 717.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 32.0 g
    • |
    • Carb. : 79.0 g
    : Your Kitchen Essentials
    Utensils: Saucepan to cook the curry | Pot to cook the rice |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Let the Chicken sit at room temperature for 15 minutes prior to cooking.
    For your convenience we have precut the chicken and some of the vegetables.
    Please use them within a day of receiving your box.
    : Sauté Chicken and Vegetables
    Heat some oil in a sauce pan. Add the Thai red curry paste and sauté it. Then add:
    - The chicken to the hot pan and brown it slightly
    - Next add the carrots and baby corn, let them cook slightly
    - Next add baby aubergines
    - Pour in the coconut milk and leave it to simmer covered for about 15 minutes
    - Finally add the green peas and cook for a further 5 minutes.

    Check the seasoning.
    : Cook the Jasmine Rice, Plate and Serve
    While the curry is gently simmering, start cooking the rice.

    Wash the rice well under running water.
    Put the rice into a pot with water (use 100ml of water for every 50g of rice). Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice. Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving. Lightly fluff it with a fork if you would like to, prior to serving.

    Plate and Serve:
    Plate the rice and savour it with aromatic Thai curry.