Thai Makrut Chicken Curry with Super Grain Rice

Thai Makrut Chicken Curry with Super Grain Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 26, 2018.
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Alternatively, toss cooked bok choy with the mung bean sprouts, peanuts and coriander. The lime juice adds a delicious, fresh topping to the curry.

Ingredients

SUPER GRAIN RICE

  • 150g super grain rice
  • 1 baby bok choy, thinly sliced

THAI CHICKEN

  • 1½ tsp oil or spray oil
  • 550g lean diced chicken breast
  • 1 brown onion, thinly sliced
  • 2 carrots, cut in half and thinly sliced
  • 1 green capsicum, thinly sliced
  • ½ tsp salt
  • 1 pack Thai spices
  • 1-2 Tbsp Thai yellow curry paste
  • 200ml lite coconut milk
  • 1-2 tsp fish sauce (optional)

TO SERVE

  • 100g mung bean sprouts
  • 2 Tbsp 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 large fry-pan on high heat. Cook chicken for 2 minutes, without stirring. Add onion, carrots, capsicum and salt. Cook for 2-3 minutes, until softening.
  4. Add Thai spices, curry paste and coconut milk. 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 mung bean sprouts, peanuts and coriander. Squeeze over lime.

Nutritional Information

Energy 1805 kj
431 kcal
Protein 38.2g
Carbohydrate 35.5g
Fat 14.9g