Thai red chicken curry with jasmine rice and crunchy cucumber
From the foundersAlexander Eriksson·Founder & CEO
A warming Thai curry with creamy coconut milk, red curry paste, juicy chicken fillet and a refreshing cucumber salad on the side.
Ingredients
2 servings
- 500 gchicken thigh fillet
- 300 gjasmine rice
- 400 mlcoconut milk (full-fat)
- 2 mskred curry paste
- 1 stCucumber
- 1.5 mskfish sauce
- 1 mskrapeseed oil
- 1 tskcaster sugar
- 1 msklime juice
How to make it
- 1
Cook the jasmine rice according to the packet instructions.
- 2
Cut the chicken thigh fillets into bite-sized pieces.
- 3
Heat the rapeseed oil in a deep frying pan or wok. Add the red curry paste and fry, stirring, for 1 minute to release the aromas.
- 4
Pour in half the coconut milk and bring to a simmer until the oil starts to separate slightly on the surface.
- 5
Add the chicken and the rest of the coconut milk. Simmer over a medium heat for about 10-12 minutes until the chicken is cooked through.
- 6
Meanwhile, thinly slice the cucumber. Squeeze over a little lime juice and mix with a pinch of salt for a quick, tangy cucumber salad.
- 7
Season the curry with fish sauce, sugar and a little more lime if needed for the perfect balance of salty, sweet and sour.
- 8
Serve the piping hot chicken curry with the cooked jasmine rice and the crunchy cucumber.
Kitchen tips
- Chicken thigh fillet stays juicier than breast fillet in curries because it can simmer without drying out.
- For extra umami, add a little finely chopped garlic or lemongrass at the start of frying.
AI-generated content. Always verify ingredients and allergen information yourself.
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