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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

    Carrots

    Baby Aubergine 65.0 grams

    Baby Aubergine

    Baby Corn 65.0 grams

    Baby Corn

    Chicken Thighs 100.0 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.