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Prep
10m
Cook
20m
Total
30m
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
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Step 1
Start with the rice. Tip the jasmine rice into a saucepan and rinse it under cold water until it runs clear. Drain, then add the measured water and bring to the boil. Cover with a lid, turn the heat to low and steam for 12 mins. Take off the heat, fluff with a fork, cover again and let it rest for 10 mins.
For
2
M
I
For the curry
350
g
Boneless skinless chicken thighs
1
tbsp
Vegetable oil
Per Serving
Calories
702kcal
Fat
31g
Carbs
51g
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J
Justin
19 days ago
This one's not to be slept on. Subbed baby Bok Choi in for pointed cabbage as this varietal isn't readily available where I live. Scrumptious, and used boneless skin-on chicken thighs. Really enjoyed this and will be making it again. One thing I noticed -- 3 tbsp fish sauce is listed twice. Once in step 3, and then again in step 7. My guess is it isn't supposed to be in step 3?
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Finn
18 days ago
On it- thanks Justin!
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S
Sam
3 months ago
How much Oyster Sauce is needed? It says to add but doesn't say on ingredients?
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Finn
3 months ago
Thanks for letting me know - all sorted!
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