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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the rice according to packet instructions (about 12–15 mins) and set aside.
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For
2
M
I
For the Curry 🍛
1/2
Onion, diced
2
cm
Ginger, finely chopped
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Per Serving
Calories
518kcal
Fat
12g
Carbs
72g
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B
Bryan S
a month ago
Taste is good but agree with other reviewer it’s way too watery. Just tons of liquid. I made 3 servings (US measurements). Maybe something isn’t calculating right?
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Bill | Food In Five
a month ago
Hey Bryan, still looks banging! Thank you for the feedback, I'll give the recipe another go this week and review the chicken stock & coconut milk amounts!
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S
staci d
a month ago
So good and so easy to make… the flavors are bomb!
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Bill | Food In Five
a month ago
oh looks banging Staci!
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Elizabeth C
3 months ago
Well there is too much liquid so do NOT follow the recipe for the amount of chicken stock and coconut milk. I had to add corn starch to try to thicken the sauce and I only used one cup of chicken stock with 4 cups of coconut milk for five servings. Also the addition of snap peas is hard to accomplish without making them limp and soggy
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Bill | Food In Five
3 months ago
Hey Elizabeth, sorry to hear you found it too liquid! I quite like my Thai curries to have more broth unlike a typical Indian curry 🍛 Did you still enjoy the taste? Good call on the sugar snaps, add them in closer to the end so they dont go too limp!
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L
Leah P
8 months ago
Used both prawns and salmon. Double yum!
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Bill | Food In Five
8 months ago
Oh nice! Just boiled the salmon? 🤤
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the rice according to packet instructions (about 12–15 mins) and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the Curry 🍛
1/2
Onion, diced
2
cm
Ginger, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
518kcal
Fat
12g
Carbs
72g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
B
Bryan S
a month ago
Taste is good but agree with other reviewer it’s way too watery. Just tons of liquid. I made 3 servings (US measurements). Maybe something isn’t calculating right?
Like
Reply
Cancel
Bill | Food In Five
a month ago
Hey Bryan, still looks banging! Thank you for the feedback, I'll give the recipe another go this week and review the chicken stock & coconut milk amounts!
Like
Reply
Cancel
S
staci d
a month ago
So good and so easy to make… the flavors are bomb!
Like
Reply
Cancel
Bill | Food In Five
a month ago
oh looks banging Staci!
Like
Reply
Cancel
Elizabeth C
3 months ago
Well there is too much liquid so do NOT follow the recipe for the amount of chicken stock and coconut milk. I had to add corn starch to try to thicken the sauce and I only used one cup of chicken stock with 4 cups of coconut milk for five servings. Also the addition of snap peas is hard to accomplish without making them limp and soggy
Like
Reply
Cancel
Bill | Food In Five
3 months ago
Hey Elizabeth, sorry to hear you found it too liquid! I quite like my Thai curries to have more broth unlike a typical Indian curry 🍛 Did you still enjoy the taste? Good call on the sugar snaps, add them in closer to the end so they dont go too limp!
Like
Reply
Cancel
L
Leah P
8 months ago
Used both prawns and salmon. Double yum!
Like
Reply
Cancel
Bill | Food In Five
8 months ago
Oh nice! Just boiled the salmon? 🤤
Like
Reply
Cancel
