Quick and Easy Thai Red Chicken Curry with Choy Sum
Red curry is one of the most common curry varieties in Thailand. An incredibly flavourful dish that looks like it took forever to prepare, but comes together in just 15 minutes. We've added in baby choy sum, fresh coriander and chilli.
Number of servings
Ingredients
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3⁄4 Cup Jasmine Rice
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1 Red chilli
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1⁄2 Small Bunch Coriander
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1⁄2 Bunch Baby Choy Sum
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400g Thai Red Chicken
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
1 Cook Rice
In a medium pot, bring 11⁄2 cups water to a boil. Stir in the jasmine rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
2 Prepare Red Curry
Roughly chop choy sum, discarding ends. Slice chilli on an angle. Pick coriander leaves and chop, discarding stems. In a deep sided pan on medium heat. Add red curry, cook for 2 minutes. Stir in choy sum, cook for 2-3 minutes, until curry is piping hot and choy sum is wilted.
Tip! Alternatively you can warm red curry in the microwave until piping hot, stirring every 2 minutes.
3 You Plate It!
Divide red curry and rice between bowls. Garnish with coriander and chilli. Enjoy!
Tip! If you prefer less heat or to make the dish kid-friendly, you can leave out the chilli.
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