Thai Red Curry Chicken with Jasmine Rice

Coconut milk contains medium-chain triglycerides (MCTs), which researchers have linked with weight loss. MCTs stimulate energy through a process called thermogenesis, or heat production which aids in weight loss.

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    Thai Red Curry Paste 15.0 grams

    Thai Red Curry Paste

    Jasmine Rice 50.0 grams

    Jasmine Rice

    Coconut Milk 100.0 ml

    Coconut Milk

    Green Peas 65.0 grams

    Green Peas

    Carrots 65.0 grams


    Baby Aubergine 65.0 grams

    Baby Aubergine

    Baby Corn 65.0 grams

    Baby Corn

    Boneless Skinless Chicken Thighs 100.0 grams

    Boneless Skinless Chicken Thighs

    • Time : 25.0 mins
    • |
    • Calories: 717.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 32.0 g
    • |
    • Carb. : 79.0 g
    Prior to Cooking
    Let the meat sit at room temperature for 15 minutes prior to cooking.
    Mise en Place
    Prepare the ingredients as follows:

    Chicken, Thighs Boneless Skinless; cut into small 2cm cubes, season
    Carrot; wash, peel and cut into small dices
    Aubergine, small; wash and cut into quarters or small dices
    Baby Corn; wash and cut into small dices
    Green peas, shelled; rinse them in cold water
    Jasmine rice; rinse before cooking.
    Sauté Chicken and Vegetables
    Heat some oil in a sauce pan. Add the red curry paste and sauté it. Then add:
    1. The chicken to the hot pan and brown it slightly
    2. Next add the carrots, let them cook slightly
    3. Next the aubergines
    4. Pour in the coconut milk and leave it to simmer covered for about 15 minutes
    5. Finally add the green peas and cook for a further 5 minutes.
    Steam the Rice
    While the curry is gently simmering, start cooking the rice. Use 100ml of water for every 50g of rice. Bring the water to a boil and then turn down the heat for a gentle simmer. Let the rice simmer for roughly 10-15 minutes.

    Once the rice is ready, you are ready to serve.