This Red Curry Brothy Rice is pure comfort in a bowl. Fragrant jasmine rice is gently simmered in a coconut-rich red curry broth, soaking up all those bold Thai flavours as it cooks. It is warm, soothing and deeply satisfying, making it perfect for busy weeknights, cooler evenings or when you are craving something cosy but still full of flavour. Best of all, it is a simple one-pot recipe that delivers maximum taste with minimal effort, using pantry staples and Marion’s Kitchen Red Curry Paste to do all the heavy lifting.
1 x Marion’s Kitchen Thai Red Curry Meal Kit , which includes:
– RED CURRY PASTE
– COCONUT MILK
– DRIED HERBS AND CHILLI
– BAMBOO SHOOTS
4 tbsp vegetable oil
2 Chicken thighs
1 tbsp honey
½ tbsp onion powder
Salt and pepper to taste
1 cup of water
2 cups cooked jasmine rice , to serve
fresh coriander (cilantro) to serve (optional)
Lime to serve
Marion’s Kitchen Crispy chilli oil , to serve
- In a mixing bowl , combine the chicken with honey, onion powder, salt and pepper. Mix well, then set aside for at least 10 minutes to soak in all those flavours.
- Heat a frying pan over medium-low heat and add the cooking oil. Add the marinated chicken thighs and reduce heat to low. Cook gently for 10-15 minutes or until cooked through and slightly caramelised.
- Meanwhile, place a pot or a wok over medium heat. Add cooking oil and the THAI RED CURRY PASTE paste Stir and cook for about 1 minute until the paste is fragrant and sizzling.
- Add in COCONUT MILK, 1 cup of water, DRIED HERBS & CHILLI, drained BAMBOO SHOOT. Then stir until the mixture is creamy and smooth.
- Let it simmer for 5 minutes.
- To serve, slice the chicken fillets. Spoon the rice into oven-proof shallow bowls or one large casserole dish. Spoon over the red curry broth.
- Sprinkle it with fresh coriander and lime. Drizzle with Marion’s Kitchen Crispy chilli oil
