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Thai Red Curry Chicken with Brown Rice
Thai Red Curry Chicken with Brown Rice

Thai Red Curry Chicken with Brown Rice
A flavorful Thai-inspired dish with tender chicken and vegetables in a rich red curry sauce, served with brown rice.
Thai Red Curry Chicken with Brown Rice
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     brown rice
  • 2
    tbsp
     red curry paste
  • 200
    ml
     coconut milk
  • 100
    g
     red bell pepper
  • 100
    g
     green beans
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 10
    g
     basil leaves
Preparation Time: 40 minutes
Thai Red Curry Chicken with Brown Rice
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, sauté until translucent.
  3. Add sliced chicken breast to the pan and cook until browned.
  4. Stir in red curry paste and cook for another minute.
  5. Pour in coconut milk and bring to a simmer.
  6. Add sliced red bell pepper and green beans, cook until vegetables are tender.
  7. Serve the curry over cooked brown rice and garnish with fresh basil leaves.
Nutrition Per Serving 743 g Per 100g
Energy 700 kcal 94 kcal
Protein 45 g 6.1 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 60 g 8.1 g
Fat 35 g 4.7 g
  • 200
    g
     chicken breast
  • 100
    g
     brown rice
  • 2
    tbsp
     red curry paste
  • 200
    ml
     coconut milk
  • 100
    g
     red bell pepper
  • 100
    g
     green beans
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 10
    g
     basil leaves
1
Servings
0

Cook the brown rice according to package instructions.

Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add sliced chicken breast to the pan and cook until browned.

Stir in red curry paste and cook for another minute.

Pour in coconut milk and bring to a simmer.

Add sliced red bell pepper and green beans, cook until vegetables are tender.

Serve the curry over cooked brown rice and garnish with fresh basil leaves.

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