Thai Chicken Curry with Bok Choy Rice

Thai Chicken Curry with Bok Choy Rice

Ready in 25 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, June 11, 2017.
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Delicious fragrant Thai curry.

Ingredients

THAI CHICKEN CURRY AND BOK CHOY RICE

  • 1 Thai chicken curry
  • 1 pack jasmine rice
  • 2¼ cups boiling water
  • 1 baby bok choy, end trimmed

Steps

  1. oven to 200°C. Bring a full kettle to the boil.
  2. Place tray of Thai chicken curry on a baking tray and bake for about 20 minutes until heated through.
  3. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
  4. Thinly slice bok choy and fold through cooked rice.
  5. divide bok choy rice between bowls and top with Thai chicken curry.

Nutritional Information

Energy 3187 kj
762 kcal
Protein 51.4g
Carbohydrate 59.9g
Fat 36.2g