Thai Chicken and Jasmine Rice

Thai Chicken and Jasmine Rice is a simple Thai dish that packs so much flavour and aroma. You will no longer view it as a side dish but a main dish and food on the go.  I often whip up a large quantity of this when friends are popping round for a “drink”.  It also does not make much mess and easy for everyone to eat even standing up.

Thai Chicken and Jasmine Rice

Succulent, colourful and so tasty

4.50 from 18 votes

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Course: Main Dish

Cuisine: Thai

Keyword: Chicken, Chillies, Rice, Spice, Thai Chickena and Jasmine Rice, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 730kcal

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Ingredients

 

MetricImperial

• 2 tsp vegetable oil
• 500 g chicken thigh trim/chop
• 1 large brown onion sliced
• 1 medium red bell pepper sliced
• 1/4 cup Thai yellow curry paste
• 1 1/2 cups jasmine rice
• 400 ml coconut milk can
• 1 cup chicken stock
• 600 g mange tout sliced
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 bunch coriander chopped to serve
• 1 whole red chilli sliced to serve

Instructions

• Heat oil in a large sturdy saucepan over medium-high heat.
  2 tsp vegetable oil
• Add half the chicken. Cook, stirring until just browned.
  500 g chicken thigh
• Transfer to a bowl. Cover to keep warm.
• Repeat with remaining chicken.
• Add onion and pepper to the pan and cook until onion has softened.
  1 large brown onion, 1 medium red bell pepper
• Add curry paste and cook for 1 minute or until fragrant.
  1/4 cup Thai yellow curry paste
• Add rice. Stir to coat. Re-add chicken.
  1 1/2 cups jasmine rice
• Add coconut milk and stock. Bring to the boil. Cover.
  400 ml coconut milk, 1 cup chicken stock
• Reduce heat to low. Simmer, covered, for 15 minutes.
• Add mange tout. Cook, covered, for a further 5 minutes or until rice is tender and coconut mixture absorbed.
  600 g mange tout
• Remove from heat.
• Stand, covered, for 5 minutes.
• Stir in fish sauce and lime juice.
  2 tbsp fish sauce, 1 tbsp lime juice
• Sprinkle with coriander and chilli.
  1/4 bunch coriander, 1 whole red chilli
• Serve and enjoy

Nutrition

Calories: 730kcal | Carbohydrates: 85g | Protein: 37g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 106mg | Sodium: 1278mg | Potassium: 424mg | Fiber: 7g | Sugar: 8g