Thai Chicken and Jasmine Rice
Succulent, colourful and so tasty
Succulent, colourful and so tasty
Servings 4 people
Ingredients
- 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