Jungle Chicken Curry with Rice

A spicy, vegetable-packed Thai-style chicken curry served over fluffy white rice, prepared quickly in a single wok or pan.

Healthy Chicken Quick High Protein Curry Thai

Estimated Nutrition

Calories

456.1

kcal / serving

1824.5 kcal total

Carbs

63.3g

per serving

253.2 g total

Fat

9.7g

per serving

38.6 g total

Protein

29g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

CondimentsSauces

tbsp

Thai Red Curry Paste

tbsp

Thai Fish Sauce

nam pla

GrainsCereals

275

Basmati Rice

long-grain or basmati

Meat

piece

Chicken Breasts

boned, skinned, cut into small pieces

NutsSeeds

piece

Kaffir Lime Leaves

frozen, fresh or dried

handful

Fresh Basil Leaves

OilsFats

tbsp

Sunflower Oil

Other

0.5

piece

Chicken Stock Cube

dissolved in 300ml boiled water

Vegetables

piece

Red Pepper

cored, deseeded and cut into 2cm chunks

200

Fine Green Beans

trimmed, halved lengthways

200

Baby Sweetcorn

trimmed, halved diagonally

Fresh Spinach Leaves

Method

Stir lime leaves into the 300ml of stock and set aside.

Boil rice in a large saucepan of water according to packet instructions.

Heat oil in a wok and stir-fry chicken, pepper, beans, and corn for 2-3 minutes.

Add curry paste and cook for an additional 2 minutes.

Add stock and fish sauce, bring to the boil, then simmer until vegetables are tender.

Whisk cornflour with 15ml water, stir into curry, and simmer until thickened.

Wilt the spinach into the sauce, stir in basil, and remove lime leaves.

Drain the rice and serve topped with the curry.