Thai Makrut Curried Chicken with Brown Rice & Peanuts

Thai Makrut Curried Chicken with Brown Rice & Peanuts

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (5 Nights For 4) on Sunday, May 22, 2022.
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This light, easy-to-make dish will have you craving takeout less when healthy and delicious meals like this are so easy to prepare. Served with a brown rice and topped with chopped peanuts for added protein.

Ingredients

To Serve

  • 1/2 pack chopped peanuts
  • 1 bunch coriander, leaves picked

Curry

  • 100g baby spinach
  • 1 brown onion, cut in half & thinly sliced
  • 2 carrot, cut in half & thinly sliced
  • 550g free range chicken breasts, diced 2cm
  • 1 tsp oil
  • 1 pack Makrut curry powder
  • 1 tsp cornflour
  • 1 Tbsp yellow curry paste
  • 200ml light coconut milk
  • 2 tsp fish sauce

Rice

  • 150g brown rice
  • 1 twin pack baby bok choy, thinly sliced

Steps

  1. Bring a medium pot of unsalted water to the boil, (see tip).
  2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Slice bok choy and add to rice just before draining. Return everything to pot, season to taste with salt and pepper and keep warm.
  3. Slice onion and carrot. Pat chicken dry and dice.
  4. Heat oil in a large frypan on high heat. Cook chicken for 2 minutes, without stirring. Add onion and carrot. Cook for 2-3 minutes, until softened.
  5. Add makrut curry powder, cornflour, yellow curry paste and coconut milk to pan. Reduce heat to medium and cook for 5-6 minutes, until chicken is cooked through and sauce has thickened. Add fish sauce and season to taste with salt. Stir through baby spinach.
  6. Pick coriander leaves.
  7. Rice topped with chicken, peanuts and coriander.

Nutritional Information

Energy 1813 kj
433 kcal
Protein 38.7g
Carbohydrate 39.3g
Fat 12.4g