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Fragrant Thai Red Chicken Curry

Fragrant Thai Red Chicken Curry

Rating
4.5rating out of 5

(1577 reviews from our customers)

Prep Time

30 min

Cuisine

Thai

This red curry is one of the signature dishes of Thailand for good reason! It's simple to prepare but packs bags of flavour, with the fragrant flavours of the Far East coming through. You'll garnish with aromatic coriander and fried onions for a lovely crunch! (Dairy-free: see our FAQs for details.)

Prep Time

30 min

Cuisine

Thai

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
fresh-ginger
15g fresh root ginger
large British chicken breast
1 large British chicken breast fillets
FLECKED coconut cream 50g
50g coconut cream
Mange-tout-(2)
80g mange tout
fresh-coriander
5g coriander
paprika
1 tsp ground paprika
basmati-rice
130g basmati rice
Fish-sauce
1 fish sauce sachet (15ml) †
Red-curry-paste
1 red curry paste sachet (40g)
fried onions
15g fried onions †
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 15g fresh root ginger
  • 1 large British chicken breast fillet
  • 50g solid coconut cream
  • 80g mangetout
  • 5g coriander
  • 1 tsp ground paprika
  • 130g basmati rice
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 1 Thai red curry paste sachet (40g)
  • 1 bag of fried onions (15g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 766 kJ
183 kcal
2805 kJ
671 kcal
Fat
of which saturates
6.4 g
5 g
23.3 g
18.3 g
Carbohydrate
of which sugars
17.8 g
2.2 g
65.2 g
7.9 g
Fibre 1.7 g 6.4 g
Protein 12.6 g 46.1 g
Salt 0.95 g 3.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
15g fresh root ginger
ginger
1 large British chicken breast fillet
chicken breast fillet (100%)
50g solid coconut cream
white coconut kernal 100%
80g mangetout
mange tout
5g coriander
coriander(100%)
1 tsp ground paprika
ground paprika
130g basmati rice
basmati rice
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar
1 Thai red curry paste sachet (40g)
garlic, red chilli, white onion, lemongrass, salt, galangal, lime leaves, water, rapeseed oil, citric acid, xantham gum, fennel, paprika, coriander, potassium sorbate
1 bag of fried onions (15g)
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
Allergens
  • Allergens highlighted by † (fish, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Fragrant Thai Red Chicken Curry

Boil a kettle

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2 Fragrant Thai Red Chicken Curry

While the rice is cooking, peel and finely slice the brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 2-3 min or until starting to soften

3 Fragrant Thai Red Chicken Curry

While the onion starts to soften, cut the chicken breast[s] into bite-sized pieces

4 Fragrant Thai Red Chicken Curry

Once the onion has softened, add the chopped chicken, chopped ginger and ground paprika to the pan and cook for 3-4 min or until fragrant

5 Fragrant Thai Red Chicken Curry

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream in 200ml [350ml] boiled water

Add the fish sauce and a pinch of sugar – this is your coconut stock

6 Fragrant Thai Red Chicken Curry

Add the red curry paste to the pan with the chicken and cook for 1 min further or until fragrant

7 Fragrant Thai Red Chicken Curry

Add the coconut stock and mange tout and cook for 8-10 min or until the green beans have softened and the chicken is cooked through (no pink meat!) – this is your Thai red chicken curry

While the curry is cooking, chop the coriander finely, including the stalks

8

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Serve the Thai red chicken curry with the cooked rice to the side

Tip: For presentation, press the rice into small bowls and turn out

Garnish with the chopped coriander and fried onions

Enjoy!

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