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 bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.


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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 packet

chicken breast

1 tin

coconut milk

1 packet

crushed peanuts


¾ packet

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

2 clove


Not included in your delivery

olive oil

1.25 packet


1 tsp

brown sugar

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4638 kJ
Fat56.8 g
of which saturates28.1 g
Carbohydrate84.6 g
of which sugars15.2 g
Protein52 g
Sodium1645 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Add the water 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. Thinly slice the carrot into half-moons. Finely chop the garlic. Cut the chicken breast into 2cm strips.


SPICY! The curry paste is spicy 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, cook the chicken strips, turning, until browned, 4-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat. Cook the broccoli and carrot with a splash of water, stirring, until softened, 5-6 minutes. Add a drizzle of olive oil, the garlic and Thai red curry paste (see ingredients) and cook until fragrant, 1 minute.


Add the coconut milk and simmer, stirring, until thickened, 4-5 minutes.


Add the brown sugar and soy sauce and return the chicken (plus any resting juices) to the pan. Stir until 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.