Thai Chicken Curry Box for 6

Nice, comforting Thai style classic. Succulent chicken, finger licking curry and fragrant rice. Serves 6.

This product is no longer available.

Thai Red Curry Paste 75.0 grams

Thai Red Curry Paste

Jasmine Rice 300.0 grams

Jasmine Rice

Coconut Milk 400.0 ml

Coconut Milk

Medium Carrot 3.0 Unit(s)

Medium Carrot

Baby Corn 125.0 grams

Baby Corn

Snow Peas 125.0 kg

Snow Peas

Small Aubergine 6.0 Unit(s)

Small Aubergine

Chicken Thighs 750.0 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
Chicken: Let the Chicken sit at room temperature for 15 minutes prior to cooking. Then cut it into small 2cm cubes. Season with salt and pepper.

Wash and dry the vegetables prior to chopping (as required):
- Carrot: cut into small dices
- Baby Aubergine: cut into quarters or small dices
- Baby Corn: cut into small dices
- Green Peas: rinse them in cold water.
: 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.