Thai Makrut Chicken Curry with Super Grain Rice

Thai Makrut Chicken Curry with Super Grain Rice

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 26, 2018.
Order Now
Order Now

Prepping the veggies the night before will make this recipe even faster

Ingredients

SUPER GRAIN RICE

  • 75g super grain rice
  • ½-1 baby bok choy, thinly sliced

THAI CHICKEN

  • ½ tsp oil or spray oil
  • 275g lean diced chicken breast
  • ½ brown onion, thinly sliced
  • ½ punnet mushrooms, thinly sliced *
  • 1 carrot, cut in half and thinly sliced
  • ½ capsicum, thinly sliced *
  • ¼ tsp salt
  • 1 pack Thai spices
  • 1-1½ Tbsp Thai yellow curry paste
  • ½ cup lite coconut milk
  • ¼ cup water or chicken stock
  • ½-1 tsp fish sauce (optional)

TO SERVE

  • 2-3 tsp chopped peanuts
  • 2 Tbsp torn coriander *
  • ½ lime, cut into wedges

Steps

  1. Bring a full kettle of water to the boil.
  2. Cook super-grain rice. Pour boiling water into a small pot along with a pinch of salt. Cook supergrain rice for about 17 minutes. Add bok choy, then immediately drain. Return to pot and season. Set aside, covered, to keep warm.
  3. Prep & cook Thai chicken. Heat oil in a medium fry-pan on high heat. Cook chicken for 2 minutes, without stirring. Add onion, mushrooms, carrot, capsicum and salt. Cook for 2-3 minutes, until softening.
  4. Add Thai spices, curry paste, coconut milk and water/stock. Reduce heat to medium and cook for 5-6 minutes, until chicken is cooked through and sauce has thickened. Season with fish sauce.
  5. Prep garnishes.
  6. To serve, spoon super grain rice into bowls and top with Thai chicken. Sprinkle over peanuts and coriander. Squeeze over lime.

Nutritional Information

Energy 1872 kj
447 kcal
Protein 39.5g
Carbohydrate 36.5g
Fat 15.5g