Saturday, March 30, 2013

Allergy free Thai red curry rice recipe

  • 2 tsps olive oil
  • ½ red capsicum, sliced thin and short
  • ½ small broccoli, cut into florets
  • 1-2 tbsps Thai red curry paste (see note)
  • 1 chicken breast fillet, thinly sliced or shredded if pre-cooked (see note)
  • ½ cup jasmine rice
  • 1½ cup chicken stock made from a Massel vegetarian chicken ultracube
  • ⅔ cup coconut milk
  • 50g green beans, trimmed, sliced
  • 2 tsps lime juice
  • 1 tsp fish sauce


  • Heat the oil in a wok over a medium-high heat.
  • Cook the capsicum and broccoli until beginning to soften.
  • Add the curry paste and cook until fragrant.
  • Add the chicken and cook until browned or heated through.
  • Add the rice and stir to coat.
  • Add the chicken stock and coconut milk. 
  • Bring to the boil.
  • Reduce the heat to medium-low.
  • Simmer, covered, and stir regularly for 12 minutes or until the rice is almost tender.
  • Add the beans and cook for 3-4 minutes.
  • Remove the curry from the heat.
  • Stir in the lime juice and fish sauce.

  • 2 tbsps is hot and spicy. 1 is mild.
  • This can be bbq or broiled chicken.

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