| | Thai red curry and chicken rice
Thai red curry and chicken rice
Thai red curry and chicken rice 4.3-5 9
  • Calories: 1934 kj
  • Fat: 19g
  • Carbohydrates: 3g

How to Make:

  1. Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.
  2. Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate.
Time for preparing:
30 min.


  • 2 teaspoons peanut oil
  • 1/2 red capsicum, thinly sliced
  • 1/2 small zucchini, thinly sliced
  • 2 tablespoons Thai red curry paste
  • 1 (150g) chicken breast fillet, thinly sliced
  • 1/2 cup jasmine rice
  • 1 cup Massel chicken style liquid stock
  • 1/3 cup coconut milk
  • 50g green beans, trimmed, sliced
  • 1 tablespoon chopped fresh coriander leaves
  • 2 teaspoons lime juice
  • 1 teaspoon fish sauce