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Thai-Australian - Lunch, Dinner

Chicken Coconut Curry Rice Bowl

A coconut chicken curry served over rice with tomato and onion.

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Chicken Coconut Curry Rice Bowl

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 4 Nov–11 Nov. Some of these prices have no check date and may be out of date. Always check live retailer prices before purchase.

A$3.25per serve, makes 4 serves as written
A$13.01cost to make the full recipe
A$3.31Coles per serve
A$3.63Woolworths per serve
38 mintotal time
55g protein743 kcal per serve

Make it

Ingredients and method

Ingredients

  • 600g Chicken breast
  • 320g Rice
  • 280ml Coconut milk
  • 70g Thai green curry paste
  • 2 tomatoes Tomatoes
  • 1 onion Brown onion

Method

  1. Prep the ingredients Set out chicken breast, rice, coconut milk, Thai green curry paste, tomato and onion. Wash, trim, and chop tomato and onion before heating the pan. Measure coconut milk and Thai green curry paste. Cut the chicken breast into 2-3 cm pieces.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water. Cook tomato and onion for 2-3 minutes, then stir in the Thai green curry paste for 30 seconds until fragrant.
  4. Cook the main ingredient Add the chicken breast and cook for 5-6 minutes, then it finishes in the sauce until cooked through with no pink in the centre (75C on a food thermometer).
  5. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens and everything is cooked through.
  6. Serve Spoon the curry over the rice and divide into serves.
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