Red Thai Coconut Curry Chicken with Rice

Fri, 10 April 2026

Serves 4

Time: 25mins

Ingredients:

• 4 x 180g chicken Fillets

• 1 red onion, halved and thinly sliced

• 1 handful of beansprouts

• Coarse salt and ground pepper

• 1 tablespoon Thai red curry paste 170g

• 1 can coconut milk

• 4 tablespoon light soy sauce

• 1 handfuls of coriander

• 1 pack of JASMINE rice

• 1 green chilli

• 2 lime

• 200ml chicken stock

DIRECTIONS

Step 1

Place chicken in a bowl and mix curry paste and marinate the chicken fillet for 10 mins, you can do this in a zip lock bag also. Set aside.

When ready heat air fryer and place foil in the pan and place the chicken fillets, cook on 180c for 20mins, until cooked and crusted.

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the red Thai curry paste, stirring constantly, Add half the coconut milk bring to boil and chicken stock simmer, and Blue dragon soy sauce and simmer little think consistency. Season to your taste. Add a little more soy if needed

Step 3

Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold running water. Divide noodles among serving bowls.

Step 4

Cut half the 1 lime into 4 quarters. Juice remaining lime. Add lime juice to the curry. Ladle curry over noodles. Sliced the chicken from the air fryer or oven and place on top of the noodles, Top with the bean sprouts, coriander, sliced red onion and chilli.

Serve with lime wedges.