• 1 tbsp olive oil
  • 200g shallots, peeled and halved
  • 400g diced chicken breast
  • 2 tbsp Thai red curry paste
  • 400g tin light coconut milk
  • 175g babycorn, halved
  • 240g Thai sticky rice
  • 200g pak choi, roughly chopped
  • ½ lime, juiced
  • 1 tbsp shredded fresh basil leaves, to garnish
  • 2 finely sliced spring onions, to garnish


  1. 1

    Heat the oil in a large deep frying pan over a medium-low heat. Add the shallots and fry for 6-7 minutes until golden.

  2. 2

    Add the diced chicken. Increase the heat to medium and fry for a further 4-5 minutes until no longer pink. Stir in the curry paste and cook for 1 minute, then pour in the coconut milk and bring to the boil. 

  3. 3

    Reduce the heat, stir in the babycorn and simmer gently for 4-5 minutes until the chicken is cooked through and the corn is just tender.

  4. 4

    Meanwhile, cook the rice according to the instructions on the packet. Drain well. 

  5. 5

    Stir the pak choi into the curry and cook for a further 2 minutes until just wilted. Add the lime juice to taste. Divide the rice between four shallow serving bowls and spoon over the curry. Garnish with shredded basil leaves and sliced spring onions.

Nutritional Details

Each serving provides
  • Energy 1989kj 475kcal 24%
  • Fat 12.5g 18%
  • Saturates 6.4g 32%
  • Sugars 5.8g 6%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

58.5g carbohydrate 1.2g fibre 31.3g protein

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