Red Thai Chicken Curry with Jasmine Rice

A fragrant Thai chicken curry made with homemade red paste, served with jasmine rice and garnished with lime and coriander.

Chicken Dinner Dairy Free Curry Thai

Estimated Nutrition

Calories

820.5

kcal / serving

820.5 kcal total

Carbs

50.4g

per serving

50.4 g total

Fat

53.6g

per serving

53.6 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sesame Paste

Dairy

150

Soya Milk

Fruits

0.5

piece

Lime

For garnish

GrainsCereals

100

Jasmine Rice

Cooked and seasoned

Liquids

tbsp

Water

For the paste

Meat

Chicken

Cut into bite-sized pieces

NutsSeeds

0.5

tsp

Lemongrass

Inner white part, finely chopped

cloves

Garlic

0.5

tsp

Cumin Seed

0.5

tsp

Chili Flakes

0.5

tsp

Coriander Seed

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

stalk

Coriander

Leaf for garnish

OilsFats

Olive Oil

Divided

Vegetables

0.25

piece

Onion

Finely sliced

0.5

tsp

Ginger

Ground

Method

Fry the prepared curry paste in the remaining 15ml of olive oil for two minutes.

Stir in the 150ml of soya milk and 25g of sesame paste and bring to a simmer.

Serve the curry alongside the rice garnished with lime and coriander.

Fry the chicken in 15ml of olive oil and season with salt and pepper.

Drain any juices from the chicken and set the meat aside.

Blend the curry paste ingredients in a mini hand blender until smooth.

Add the chicken back to the pan and heat through for three minutes.

Press 100g of cooked rice into an oiled bowl and unmold onto a warm plate.