Quick & Easy

Thai red chicken curry with jasmine rice

thai red chicken curry



1.In a large saucepan of boiling water, cook rice, uncovered, for about 10 minutes, or until just tender; drain.
2.Meanwhile, heat half the oil in a wok over medium heat; stir-fry the chicken, in batches, for 2-3 minutes, or until browned. Remove from wok.
3.Heat remaining oil in wok; stir-fry onion and garlic for about 2 minutes, or until onion is soft. Add paste, chilli and cumin; stir-fry for about 1 minute, or until fragrant. Add eggplant; stir-fry for a further 1 minute, or until browned lightly.
4.Return chicken to wok with sauce, lime leaves, coconut milk, water and beans; stir-fry for about 5 minutes, or until chicken is cooked through and sauce is thickened slightly.
5.Divide rice among bowls, top with curry and sprinkle with coriander. Serve.

You’ll need about half a bunch of snake beans for this recipe. Use green beans, if you prefer.


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