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Thai Chicken Red Curry

with ready to cook imported jasmine rice


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Thai Red curry is an everyday Asian curry recipe naturally gluten-free, and totally customizable with whatever veggies, or vegetarian protein sources such as tofu. While still spicy and a bit sweet, this plays to your savory taste buds.cooked in This Everyday Thai Red Curry recipe is super quick and easy to make

Ingredients IQ:

Ingredients IQ: Lime Leaf is a key ingredient in Thai cooking as well as other Southeast-Asian cuisines. The leaves are very aromatic and can be consumed if cooked or very thinly sliced. 

In Your Bag


  • Jasmine Rice
  • Seafood Broth
  • Coconut Milk
  • Dry Red Peppers
  • Brown Sugar
  • Red Chili Paste
  • Chicken
  • Onion, R&G Peppers
  • Red Curry Paste
  • Chopped Garlic
  • Chopped Ginger
  • Scallion
  • Soy Sauce


Cook the Basmati Rice

  • Rinse the Jasmine Rice thoroughly with water & leave it soaked for 5 minutes.
  • Boil 2 cups of water on high. Use standard water to rice ratio
    (2: 1 water: rice)
  • Strain the soaked Jasmine Rice and add it to the boiling water carefully.
  • Add salt to taste and a splash of oil.
  • Cook 7- 8 minutes or until the water has been absorbed.
  • Cover and turn off the heat. Fluff the rice with a fork before serving.

Prep the Main

  • Chop the Scallion and keep it aside.
  • Open the pack of Chicken Broth concentrate and dilute with 12 oz of warm water, keep it aside.
  • Shake open the can of Coconut Milk and keep it aside.

Cook the Main

  • Heat a pan on medium-low and add the Vegetable Oil.
  • Add the Chopped Ginger Garlic and saute for a minute until golden.
  • Add the Thai Red Curry Paste and stir it around for a minute to begin to cook the spices and release all the flavors.
    (OPTIONAL) - Add Red Chili Paste to increase the spice level.
  • Add the chicken and saute for 1 minute and then soy sauce mix well and saute for 2 minutes.
  • Add the Onion and Peppers and saute for a minute, followed by the Mix Vegetable and saute for an extra minute.
  • Add the Vegetable Broth and mix well, and then turn on the heat to medium-high and cook covered for about 3-5 minutes until the vegetable is cooked.
  • Add half can of Coconut Milk and let it cook to a boil.
  • Add the Sugar and Salt mix gently.
  • Add the Lime Leaf and simmer for a minute briefly.
  • Garnish with Scallion.

Plate your dish

  • Divide the Jasmine Rice and Thai Vegetable Green Curry between 2 plates. Enjoy!


Wash uncut produce before use
Scaling the recipe - Adjusting the ingredient quantities for a different amount of servings. Our recipes are pre-portioned for two. Whether you are cooking for one, two or four, adjusting the ingredients quantities is simply halving or doubling the ingredients.