Chicken and Coconut Thai Curry Rice

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    779

This fragrant rice-based curry is full of the fresh, bright flavours of Thailand.

recipe updated Jun 28, 2019

Ingredients

  • Vegetable oil icon
    Vegetable oil
    15ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    6g
  • Ginger icon
    Ginger
    4g
  • Thai green curry paste icon
    Thai green curry paste
    30g
  • Chicken breast icon
    Chicken breast
    325g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Jasmine rice icon
    Jasmine rice
    250g
  • Coconut milk icon
    Coconut milk
    400ml
  • Chicken stock icon
    Chicken stock
    300ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh basil icon
    Fresh basil
    as needed
  • Lime icon
    Lime
    None

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside garlic clove: crushed
  3. Prep and set aside ginger: grated
  4. Prep and set aside red bell pepper: cored, deseeded & sliced
  5. Prep and set aside fresh basil: chopped
  6. Get a clean Dutch oven
  7. Heat vegetable oil
  8. Add prepared onion
  9. Cook until softened - 5 min
  10. Add prepared garlic clove
  11. Add prepared ginger
  12. Add Thai green curry paste
  13. Cook while stirring occasionally - 1 min
  14. Add chicken breast
  15. Add prepared red bell pepper
  16. Add jasmine rice
  17. Stir until combined
  18. Add coconut milk
  19. Add chicken stock
  20. Season with salt & pepper to taste
  21. Boil
  22. Reduce until liquid has evaporated to simmer - 10 min
  23. Cover until just cooked - 5 min, low heat
  24. Serve
  25. Sprinkle with prepared fresh basil
  26. Garnish with lime
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