Thai Red Curry Stir Fry Rice with Chicken

Thai Red Curry Stir Fry Rice with Chicken

Updated: Aug 5, 2018

" This is quick and easy, but so delicious "



35g Mae Jum Red Curry Paste - Order your Mae Jum Paste

200g Chicken Breast

100g Asparagus

50g Red Bell Peppers

100g Frozen Peas

50g Butter Squash

500g Rice

300g Coconut Milk

Seasoning (to taste)

1 tbsp Fish Sauce

1 tbsp Palm Sugar (light brown sugar or coconut sugar)

Cooking Instructions

  1. Add half the coconut milk to a large saucepan and bring to a light boil.

  2. Add the curry paste, then on a moderate heat, bring back to the boil and continue to blend paste until sauce is smooth.

  3. Add the fish sauce and palm sugar

  4. Add the sliced chicken and let it cook for 7 minutes

  5. Add the Red Pepper and Butter Squash and let it cook for 5 minutes

  6. Add 100g of coconut milk into the mix along with the frozen peas and asparagus, let it cook for 3 minutes

  7. Add the rice into the saucepan and stir all the ingredients together until the mix becomes a little dry

  8. Enjoy, it’s delicious

Download our recipes here

Making the perfect Thai curry

Principals of Thai Cuisine

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

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