Thai Chicken And Jasmine Rice

Thai Chicken And Jasmine Rice


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A few slices of red chili really spice up this Thai chicken recipe! For a new and exciting meal, try out this recipe with sweet coconut milk, tender jasmine rice, and delicious curry flavoring.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 2 tsp. vegetable oil
  • 1 lb. chicken thigh fillets, trimmed and chopped
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, sliced
  • ¼ C. Thai yellow curry paste
  • 1 ½ C. jasmine rice
  • 10 oz. coconut milk
  • 1 C. chicken stock
  • 2 T. fish sauce
  • 1 T. lime juice
  • fresh coriander leaves
  • sliced red chili

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Heat oil in a large heavy-based saucepan over medium-high heat. Add half the chicken. Cook, stirring, for 3 minutes until just browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining chicken. Add onion and capsicum to pan. Cook for 5 minutes until onion has softened. Add curry paste. Cook for 1 minute until fragrant. Add rice. Stir to coat. Add chicken. Add coconut milk and stock. Bring to the boil. Cover. Reduce heat to low. Simmer, covered, for 20 minutes until rice is tender and coconut mixture absorbed. Remove from heat. Let stand, covered, for 5 minutes. Stir in fish sauce and lime juice. Sprinkle with coriander and chilli. Serve.

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