Thai red chicken curry with jasmine rice

  • 30 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Thai red chicken curry with jasmine rice
  • 2 cup (400g) jasmine rice
  • 2 tablespoon peanut oil
  • 750 gram chicken thigh fillets, chopped coarsely
  • 1 (200g) large brown onion, chopped coarsely
  • 3 clove garlic, crushed
  • 2 tablespoon red curry paste
  • 1 teaspoon ground cumin
  • 3 (180g) baby eggplants, sliced thickly
  • 1 tablespoon fish sauce
  • 3 fresh kaffir lime leaves, sliced thinly
  • 2/3 cup (160ml) can coconut milk
  • 3/4 cup (180ml) water
  • 150 gram snake beans, cut into 5cm lengths
  • 1/3 cup fresh coriander leaves, loosely packed


Thai red chicken curry with jasmine rice
  • 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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