Thai red curry and chicken rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai red curry and chicken rice recipe recipe. Enjoy quick & easy rice recipes and learn how to make Thai red curry and chicken rice recipe.    

Ingredients (serves 2)

2 teaspoons peanut oil
1/2 red capsicum, thinly sliced
1/2 small zucchini, thinly sliced
2 tablespoons Thai red curry paste
1 (150g) chicken breast fillet, thinly sliced
1/2 cup jasmine rice
1 cup chicken stock
1/3 cup coconut milk
50g green beans, trimmed, sliced
1 tablespoon chopped fresh coriander leaves
2 teaspoons lime juice
1 teaspoon fish sauce

Method

Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.

Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate.

Notes

At work: Microwave on medium-high (75%) for 3 minutes or until heated through.

Tip: Double the recipe to make a delicious dinner for 4.

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Source
Super Food Ideas - June 2008, Page 38
Recipe by Nadia French
 
More Rice Recipes:         

Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad   

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Mango rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mango rice salad recipe. Enjoy quick & easy rice cooking recipes and learn how to make Mango rice salad.

Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.

Ingredients (serves 6)

1 1/2 cups (300g) jasmine rice
1 bunch Thai basil (see note)
Grated zest and juice of 1 lemon, plus lemon halves to serve
1/4 cup (60ml) lemon-infused olive oil (see note)
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3 cup (50g) shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, flesh chopped
1/2 cup (75g) roasted peanuts, chopped
1 cup fried Asian shallots (see note)

Method

1. Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
  
2. Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
  
3. Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
  
4. Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
  
5. Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.

Notes
Lemon-infused olive oil is from delis and selected supermarkets.
Thai basil and fried shallots are from Asian food shops.

Source
delicious. - December 2009, Page 94
Recipe by Valli Little

More Rice Recipes:

Citrus Rice Salad
Persian rice salad
Mexican meatball skewers with rice salad
Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad

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Thai turkey mince with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai turkey mince with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Thai turkey mince with rice. 

Budget-friendly and easy to make, this tasty turkey mince and rice meal is sure to become a family favourite.

Ingredients (serves 4)

1 tablespoon peanut oil
750g Inghams turkey mince
2 garlic cloves, crushed
1 small red chilli, finely chopped
1/3 cup sweet chilli sauce
1/4 cup lime juice
1/2 red onion, halved, finely sliced
1 cup fresh coriander leaves, roughly chopped
4 iceberg lettuce leaves, shredded
steamed jasmine rice and lime wedges, to serve

Method

1. Heat oil in a frying pan over medium-high heat. Add mince, garlic and chilli. Cook, stirring constantly, for 4 to 5 minutes or until mince is browned and cooked through. Transfer to a large bowl.
  
2. Add sauce, lime juice, onion, coriander and lettuce. Toss to combine. Serve with rice and lime wedges.

Source
Super Food Ideas - March 2008, Page 26
Recipe by Annette Forrest
 
More  Rice Recipes:

Pad Thai Rice
Thai roast chicken with mango & apple salad
Thai coconut rice with salmon
Khao niew ma muang (coconut sticky rice with mango)
Oven-baked Thai chicken rice
Steamed Japanese rice

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Pad Thai Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pad Thai Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Pad Thai Rice.

Ingredients (serves 8)

2 tbs dried shrimp*
300g (1 1/2 cups) jasmine rice
40ml (2 tbs) vegetable oil
1/2 tsp sesame oil
2 eggs, beaten
1 tbs grated fresh ginger
1 garlic clove, chopped
2 red chillies, seeded, finely chopped
150g chopped roasted peanuts
20ml (1 tbs) light soy sauce
20ml (1 tbs) fish sauce
20ml (1 tbs) lime juice
1 bunch spring onions, washed, finely chopped
4 tbs chopped fresh coriander

Method

1. Soak the shrimp in 1/4 cup hot water for 10 minutes, then drain.

2. Bring a pot of salted water to the boil. Add the rice and cook for 8 minutes, then drain and refresh under cold water. Drain well, then set aside.

3. Heat half the vegetable oil and the sesame oil in a frying pan over medium heat. Add egg and cook until set. Flip and cook other side briefly, then turn out onto a board. Roll up and cut into thin strips.

4. Heat remaining oil in a wok over high heat. Add ginger, garlic, chilli and shrimp. Stir-fry for a few seconds. Add rice and stir-fry for 1 minute. Add peanuts, soy and fish sauce, lime juice, onion and egg and cook only until combined. Stir in coriander and serve.

Notes
* From Asian supermarkets.
  
Source
delicious. - August 2002, Page 56
Recipe by Valli Little

More  Rice Recipes:

Thai roast chicken with mango & apple salad
Thai coconut rice with salmon
Khao niew ma muang (coconut sticky rice with mango)
Oven-baked Thai chicken rice
Steamed Japanese rice
Sushi rice & prawn salad 

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Thai roast chicken with mango & apple salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai roast chicken with mango & apple salad recipe. Enjoy rice cooking recipes and learn how to make Thai roast chicken with mango & apple salad.

Fresh-tasting and fabulously low-fat chicken with sticky coconut rice

Easy
Serves 2
Prep 20 mins
Cook 30 mins
Freezable
Low-fat

Ingredients

FOR THE CHICKEN
6 shallots , halved
2 small red chillies , deseeded, half roughly chopped and half finely chopped
zest and juice 1 lime
thumb-length piece of fresh root ginger , finely grated
2 tsp sunflower oil
2 chicken breasts , skin on

FOR THE SALAD

1 red-skinned apple , cut into matchsticks
½ mango , peeled and cut into matchsticks
½ small bunch mint , leaves picked
3 spring onions , sliced
small bunch coriander , leaves picked
½ tsp fish sauce , plus a splash
¼ tsp caster sugar

Method

1. Whizz the shallots in a food processor until finely chopped, then remove half and set aside (for the Sticky coconut rice, below). Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.

2. Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).

3. Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.

4. When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

Try

Finish the mango
Slice the remaining fruit, drizzle with a little lime juice, layer in glasses with ready-made rice pudding, then chill until ready to serve. Or, melt brown sugar with a little lime juice in a frying pan, then toss in cubes of mango (or pineapple) until caramelised. Serve hot with a scoop of coconut ice cream.

Sticky coconut rice
Soften the reserved shallots in 1 tsp oil for a couple of mins, then stir in 1 tbsp creamed coconut and 140g basmati rice. Cover with enough cold water to come 1cm above the surface, bring to a simmer, cover, then cook for 8 mins. Stir (it should be sticky and almost cooked), cover, then leave to stand off the heat for 5 mins.

Nutrition per serving
275 kcalories, protein 33g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 4g, sugar 20g, salt 0.8 g

Recipe from Good Food magazine, March 2009.

More Thai Rice REcipes...
Thai coconut rice with salmon
Khao niew ma muang (coconut sticky rice with mango)
Oven-baked Thai chicken rice 

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Thai coconut rice with salmon

Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining

Ingredients

20g pack of fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp light olive oil
25g butter
2 shallots , finely chopped
90g jar Thai red curry paste (we used Bart's spices)
500g basmati rice
4 kaffir lime leaves , fresh or freeze dried
6 skinless salmon fillets , each weighing about 140g/5oz
3 tbsp soy sauce (we used Kikkoman's)
2 tsp golden caster sugar
4 spring onions
1 plump red chilli , seeded and finely chopped
simple green salad , to serve

Method

1. You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.

2. Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.

3. Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)

4. Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.

5. Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.

6. While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.

7. When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

Nutrition per serving
857 kcalories, protein 38g, carbohydrate 74g, fat 48 g, saturated fat 24g, fibre 0g, salt 2.55 g

Recipe from Good Food magazine, August 2003.

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Khao niew ma muang (coconut sticky rice with mango)

Slices of sweet mango make this famous sweet and sticky rice dessert from the north of Thailand an absolute delight.

Preparation Time 15 minutes
Cooking Time 30 minutes

Ingredients (serves 4)

200g (1 cup) glutinous or long-grain rice
1 x 270ml can Ayam coconut milk
2 tbs caster sugar
Large pinch of salt
1 large mango, cheeks removed, peeled, thinly sliced

Method

1. Place rice in a bowl. Cover with cold water. Set aside overnight to soak. Drain. Line the base of a bamboo steamer with non-stick baking paper. Spread rice over the base and place over a saucepan of simmering water. Steam, covered, for 25-30 minutes or until rice is tender and translucent. (If using long-grain rice, cook following packet directions.)

2. Meanwhile, place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through (do not boil).

3. Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.

4. Divide the rice among serving plates. Shape each portion into a 2cm-thick disc. Top with mango slices. Spoon over the remaining coconut milk.

Source
Good Taste - April 2007, Page 113
Recipe by Gemma Purcell

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Oven-baked Thai chicken rice

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Ingredients

1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Nutrition per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

Recipe from Good Food magazine, May 2007.

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