My Market Kitchen
  • Home
  • About
  • Recipes

EMMA'S RED THAI CURRY

Picture
INGREDIENTS
  • 250 g chicken, diced
  • 2 carrots
  • 100 g green beans
  • 1 pkt Street Kitchen Red Thai Curry

  • 1 onion
  • 1 tbsp veg oil
  • 1 tsp turmeric
  • 300 g basmati rice
  • 600 ml Massel Vegetable Liquid Stock (heated)
  • 50 g pistachios
WHAT TO DO
  1. In a medium saucepan, heat 2 tsp of oil over high heat. Add in the chicken pieces to sear and seal. Add the spice mix and stir with the chicken for 30 seconds. Add Street Kitchen Red Thai Curry paste and then immediately add coconut milk and 1/2 cup water. Store and cover with lid, then reduce the heat to simmer.
  2. Simmer until the chicken is fully cooked and tender. This will take about 20 minutes. Whilst the chicken is cooking you can make your pistachio pilau rice.
  3. Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the rice grains are golden.
  4. Pour in the hot stock and bring to the boil. Then reduce the heat to low, cover and cook for 15 minutes until the rice is tender.
  5. Remove from the heat and stir in the pistachios and extra salt if needed.
    Serve big piles of pistachio pilau with Red Thai Curry! Yum!

Add to your shopping list:

Picture
Picture

MASSEL
Liquid Stock Vegetable 1L

Picture

STREET KITCHEN
Red Thai Curry 255g

Print Friendly and PDF

FOR MORE GREAT RECIPES:

Jemma O'Hanlon's Cucumber Mint Raita
Lynton's Poached Fish Noodle Salad
Emma's Chocolate Tarts
SAME EPISODE
LYNTON'S RECIPES
GUEST RECIPES
EMMA'S RECIPES
INDEX
TUNE IN
WEEKDAYS 3:30PM
​NETWORK TEN

Picture
FOLLOW  ​
​MY MARKET KITCHEN
© Creative Media Productions 2017
  • Home
  • About
  • Recipes