HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Red Chicken Curry
Thai Red Chicken Curry

Thai Red Chicken Curry

with Jasmine Rice & Crushed Peanuts

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Enjoy the medley of fragrant flavours in this red curry with a gentle warming heat. With garlic and lemon bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 head


1 bunch

Asian greens

2 clove


½ unit


1 packet

chicken breast

¾ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut cream

1 packet

crushed peanuts


Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

brown sugar

1 tbs

soy sauce

(ContainsSoy, Gluten)

½ cup

water (for the curry)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4120 kJ
Fat48.5 g
of which saturates30.3 g
Carbohydrate78.4 g
of which sugars12.6 g
Dietary Fibre0 g
Protein55.4 g
Cholesterol0 mg
Sodium1590 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Cut the chicken breast into thin strips.


SPICY! The curry paste is hot so use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, turning, until browned, 4-5 minutes. Transfer to a plate. Add the broccoli and a splash of water and cook, stirring, until softened, 5-6 minutes. Add a drizzle of olive oil, the garlic and Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute.


Add the coconut cream, water (for the curry) and lemon zest to the frying pan and simmer, stirring, until thickened, 4-5 minutes.


Add the Asian greens, brown sugar and soy sauce to the curry. Return the chicken (plus any resting juices) to the pan, then stir until the greens are wilted and the chicken has warmed through, 2 minutes.


Divide the jasmine rice between bowls and top with the Thai red chicken curry. Garnish with the crushed peanuts and serve with the lemon wedges.