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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2 Pak Choy
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400 Gram 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
Boil a kettle. In a pot, combine the jasmine rice, a pinch of salt and 1 1/2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.
2 Prepare Red Curry
Roughly chop pak choy, 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 pak choy, 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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