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Thai chicken and jasmine rice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Add a kick to your Thai chicken and jasmine rice with sliced red chilli.
Ingredients:
  • 9.20 gm vegetable oil
  • 500g chicken thigh fillets, trimmed, chopped
  • 1 brown onion, halved, cut into thin wedges
  • 1 red capsicum, sliced
  • 87.50 gm Thai yellow curry paste
  • 300.00 gm jasmine rice
  • 400ml can coconut milk
  • 255.00 gm chicken style liquid stock
  • 600g broccoli, cut into small florets
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • Fresh coriander leaves, to serve
  • Sliced red chilli, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat oil until shimmering. Add half of the chicken and cook, stirring, for 3 minutes until lightly browned. Transfer to a bowl and cover to keep warm. Repeat with the remaining chicken.
  • Sauté onion and capsicum until softened. Stir in curry paste for 1 minute until fragrant. Mix in rice and chicken. Pour in coconut milk and stock, bring to a boil, then simmer covered for 15 minutes. Add broccoli, cook covered for an additional 5 minutes until rice is tender. Let it rest for 5 minutes. Stir in fish sauce, lime juice, coriander, and chilli. Enjoy your flavorful meal.

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