Thai Chicken and Jasmine Rice from TheRecipe.Website is a simple 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 Rice
Succulent, colourful and so tasty
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 people
Calories: 730kcal
Ingredients
- 2 tsp vegetable oil
- 500 g chicken thigh trim/chop
- 1 large brown onion sliced
- 1 medium red capsicum 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 fresh coriander chopped to serve
- 1 whole red chilli sliced to serve
Instructions
- Heat oil in a large sturdy saucepan over medium-high heat.
- Add half the chicken. Cook, stirring until just browned.
- Transfer to a bowl. Cover to keep warm.
- Repeat with remaining chicken.
- Add onion and capsicum to pan and cook until onion has softened.
- Add curry paste and cook for 1 minute or until fragrant.
- Add rice. Stir to coat. Re-add chicken.
- Add coconut milk and stock. Bring to the boil. Cover.
- Reduce heat to low. Simmer, covered, for 15 minutes.
- Add broccoli. Cook, covered, for a further 5 minutes or until rice is tender and coconut mixture absorbed.
- Remove from heat.
- Stand, covered, for 5 minutes.
- Stir in fish sauce and lime juice.
- Sprinkle with coriander and chilli.
- Serve and enjoy
Nutrition
Sodium: 1278mg | Sugar: 8g | Fiber: 7g | Potassium: 424mg | Cholesterol: 106mg | Calories: 730kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 18g | Fat: 30g | Protein: 37g | Carbohydrates: 85g