Nutrition per serve

Kcal: 543 Fat: 9g Saturates: 1g Protein: 32g Carbs: 83g Sugars: 4g Fibre: 4g Salt: 2g Iron: 3mg Calcium: 51mg


Thai Red Curry, Thai Vegetables & Rice

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 40 mins, Cook time: 30 mins, Total time: 1hr 10mins


500g Chicken Breast

260g, (1 Jar) Slightly Different Thai Red Curry Sauce

50g Slightly Different Sweet Chilli Sauce (additional)

200g Thai Jasmine Rice

100g Sliced Green Beans (sliced)

100g Bell Red Pepper (sliced)

100g Cabbage

100g Carrot (sliced)

100g Broccoli (heads)

2 Tbsp Garlic infused oil

2 Tbsp Vegan Fish Sauce

20g Red Chilli (sliced)

Coriander (to garnish)



Slice the chicken breast into thin strips, transfer into a bowl and pour over the Thai Curry Sauce.

Mix and cover. Place in the fridge overnight for the flavours to infuse.
Weigh and chop ingredients.

Skewer the marinated chicken slices and place in a foiled lined deep baking tray.

Drizzle with garlic infused oil and cover loosely with foil.
Rinse the rice under cold water. Bring a pan of water to the boil and add rice. Boil for 10 minutes or until tender.

Place the kebabs in the oven and cook for 10 minutes.

Once rice is cooked drain and leave to one side.

Remove kebabs from the oven and place on a griddle until browned and cooked through. Leave to one side to cool.

Heat 1 tbsp of garlic infused oil in a pan and heat. Fry all of the vegetables except the cabbage for 2-3 minutes.

Add the cabbage & Fish Sauce and fry for 2-3 minutes (adjust time for tenderness of vegetables). Once cooked leave to one side.
Serve the Kebabs, Thai vegetables and rice with a side serving of Sweet Chilli Sauce and garnish with coriander to finish.

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