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Thai Chicken and Jasmine Rice
Succulent, colourful and so tasty
4.50
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18
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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:
730
kcal
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Ingredients
Metric
Imperial
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:
730
kcal
|
Carbohydrates:
85
g
|
Protein:
37
g
|
Fat:
30
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
106
mg
|
Sodium:
1278
mg
|
Potassium:
424
mg
|
Fiber:
7
g
|
Sugar:
8
g