Creamy Chicken Red Thai Rice
Creamy Chicken Red Thai Rice
Ingredients
- 520 g chicken breast, cut into cubes
- 200 g long grain rice, dry
- 1 jar red Thai curry paste, Blue Dragon brand, or to taste
- 1 can reduced fat coconut milk
- 2-3 red peppers, diced
- 2 white onions, diced
- 2-3 large carrots, grated
- 200-300 ml chicken stock
- 200 g peas
- to taste garlic
- to taste ginger
For Garnish (Optional)
- as needed green onions, chopped
- as needed fresh cilantro
- as needed red chilies, sliced
- as needed lime, cut into wedges
Instructions
- 1
Place an empty pot (or crockpot if using) on the stove over medium heat.
⏱️ 1 min
- 2
Add the diced white onions, diced red peppers, and grated carrots to the pot.
⏱️ 2 min
- 3
Add a generous spoonful of Blue Dragon Thai Red Curry Paste to the vegetables. If using fresh garlic and ginger, add them now.
⏱️ 1 min
- 4
Stir the vegetables and curry paste together, cooking until fragrant and the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 5
Add the dry long grain rice to the pot and stir to combine with the vegetables and paste.
⏱️ 1 min
- 6
Pour in the can of reduced fat coconut milk and stir the mixture well to combine.
⏱️ 1 min
- 7
Add the cubed chicken breast to the pot and stir it into the mixture until well coated.
⏱️ 2 min
- 8
Pour 200-300 ml of chicken stock into the pot.
⏱️ 1 min
- 9
Cover the pot with a lid and bring the mixture to a simmer. Reduce heat to low and allow it to cook until the rice is tender and the chicken is cooked through, approximately 15-20 minutes. Stir occasionally to prevent sticking.
⏱️ 20 min
- 10
Remove the lid and stir the cooked mixture. Add the 200g of peas to the pot.
⏱️ 1 min
- 11
Stir the peas into the rice and chicken mixture and cook for another 2-3 minutes, or until the peas are heated through.
⏱️ 3 min
- 12
Portion the cooked Creamy Chicken Red Thai Rice into four glass meal prep containers.
⏱️ 1 min
- 13
Garnish each portion with chopped green onions/scallions, fresh cilantro, sliced red chilies, and a lime wedge. Squeeze some lime juice over each portion just before serving or storing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Red Thai Rice
- 520 g chicken breast, cut into cubes
- 200 g long grain rice, dry
- 1 jar red Thai curry paste, Blue Dragon brand, or to taste
- 1 can reduced fat coconut milk
- 2-3 red peppers, diced
- 2 white onions, diced
- 2-3 large carrots, grated
- 200-300 ml chicken stock
- 200 g peas
- to taste garlic
- to taste ginger
For Garnish (Optional)
- as needed green onions, chopped
- as needed fresh cilantro
- as needed red chilies, sliced
- as needed lime, cut into wedges
Instructions
- 1
Place an empty pot (or crockpot if using) on the stove over medium heat.
⏱️ 1 min - 2
Add the diced white onions, diced red peppers, and grated carrots to the pot.
⏱️ 2 min - 3
Add a generous spoonful of Blue Dragon Thai Red Curry Paste to the vegetables. If using fresh garlic and ginger, add them now.
⏱️ 1 min - 4
Stir the vegetables and curry paste together, cooking until fragrant and the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 5
Add the dry long grain rice to the pot and stir to combine with the vegetables and paste.
⏱️ 1 min - 6
Pour in the can of reduced fat coconut milk and stir the mixture well to combine.
⏱️ 1 min - 7
Add the cubed chicken breast to the pot and stir it into the mixture until well coated.
⏱️ 2 min - 8
Pour 200-300 ml of chicken stock into the pot.
⏱️ 1 min - 9
Cover the pot with a lid and bring the mixture to a simmer. Reduce heat to low and allow it to cook until the rice is tender and the chicken is cooked through, approximately 15-20 minutes. Stir occasionally to prevent sticking.
⏱️ 20 min - 10
Remove the lid and stir the cooked mixture. Add the 200g of peas to the pot.
⏱️ 1 min - 11
Stir the peas into the rice and chicken mixture and cook for another 2-3 minutes, or until the peas are heated through.
⏱️ 3 min - 12
Portion the cooked Creamy Chicken Red Thai Rice into four glass meal prep containers.
⏱️ 1 min - 13
Garnish each portion with chopped green onions/scallions, fresh cilantro, sliced red chilies, and a lime wedge. Squeeze some lime juice over each portion just before serving or storing.
⏱️ 1 min