Creamy Red Curry Chicken Rice Bowls
Creamy red curry chicken bowls with coconut milk, rice and vibrant veggies. Cozy, comforting and perfect for an easy weeknight dinner.
Ingredients
For the Red Curry Chicken
- 3 chicken steaks cut into bite-sized pieces
- 1 tablespoon oil
- ½ onion finely chopped
- 1 tablespoon fresh ginger minced (or ginger paste)
- 2 tablespoons red curry paste
- 1 14-ounce can full-fat coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon hot chilli paste or harissa
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
For the Bowls
- 1 cup sushi rice uncooked
- 1 tablespoon oil
- ½ onion chopped
- 1 cup mangetout
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup sliced baby corn
To Serve
- Sesame seeds
- Lime wedges
- Fresh basil leaves
Instructions
Cook the Sushi Rice
- Rinse the sushi rice until the water runs clear. Cook according to packet instructions, then set aside and keep warm.
Make the Red Curry Chicken
- Heat the oil in a large saucepan over medium heat. Add the chopped onion and ginger and cook for 3 to 5 minutes until soft and fragrant.
- Stir in the red curry paste and cook for 1 minute to release the flavours.
- Add the coconut milk, brown sugar, chilli paste, fish sauce and soy sauce. Stir well.
- Add the chicken pieces, reduce the heat slightly and simmer for about 15 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is fully cooked.
- The curry should be creamy and spoonable, almost like a curry soup that’s perfect for pouring generously over the bowl.
Stir-Fry the Vegetables
- Heat the oil in a large pan or wok over high heat.
- Add the onion, carrots, mangetout, baby corn and asparagus.
- Stir-fry until just tender with a slight char. You want them colourful, fresh and full of flavour.
Assemble the Bowls
- Divide the cooked sushi rice between bowls.
- Top with the stir-fried vegetables.
- Pour the red curry chicken generously over the top so it almost covers the rice and vegetables. Finish with sesame seeds, fresh basil and a squeeze of lime.
Notes
- Vegetable swaps: This recipe is very flexible, so feel free to use any of your favourite stir-fry vegetables. Bell peppers, broccoli, courgette, green beans, sugar snap peas, pak choi or spinach all work really well here. It’s a great way to use up whatever you already have in the fridge.
- Spice level: Adjust the heat to your liking by adding more or less red curry paste or chilli paste. If you prefer it milder, start with less and build it up.
- Sauce consistency: The curry should be creamy and pourable. If it thickens too much, add a splash of water or coconut milk to loosen it before serving.
- Serving tip: Pour the curry generously over the rice and vegetables so it almost covers them. This makes the bowl extra comforting and helps the rice soak up all the flavour.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the rice and curry separate if possible.
- Reheating: Reheat gently on the hob or in the microwave. Add a small splash of water or coconut milk to refresh the sauce if needed.
- Make it your own: You can swap chicken for prawns, tofu or chickpeas if you’d like a different protein option.