Thai red chicken curry and rice

Thai red chicken curry and rice

4.4 25 ratings

Prep. 10 min

Total 40 min

4 portions

Ingredients

jasmine rice
200 g
boiling water plus extra to soak
240 g
Thai red curry paste
80 - 100 g
coconut milk
400 g
canned bamboo shoots cut into slices
220 g
makrut lime leaves
3
sea salt
¼ tsp
skinless chicken thigh fillets cut into thirds
600 g
palm sugar or light brown sugar
30 g
fish sauce
2 tbsp
frozen green peas
100 g
broccoli cut into florets
100 - 200 g
fresh Thai basil leaves only, to garnish
20
fresh long red chilli cut into thin slices, to garnish

Nutrition per 1 portion

Calories 672.8 kcal / 2814.8 kJ

Protein 32.8 g

Fat 28.1 g

Carbohydrates 65.2 g

Fibre 4.8 g

Saturated Fat 17.6 g

Sodium 1270.1 mg

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