- Prep
- —
- Cook
- —
- Total
- 30 min
- Calories
- 702
- Protein
- 51g
- Carbs
- 51g
- Fat
- 31g
Get ready
Ingredients
FOR THE BROTH
- 350 g Boneless Skinless Chicken Thighs
- 2 tbsp Red Curry Paste
- 2 tsp Sugar
- 3 tbsp Fish Sauce
- 400 ml Chicken Bone Broth
- 200 ml Coconut Milk
- 3 Bird’s-Eye Chillies
- ½ Pointed Cabbage
- 1 Corn on the Cob
- Handful Thai Basil
- Handful Coriander
- 2 Limes
Crispy Onions (optional)
- 1 tbsp Vegetable Oil
FOR THE RICE
- 120 g Jasmine Rice
- 150 ml Water
Cook
Method
- 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.
- Slice the cabbage into quarters lengthways.
- Season the chicken thighs with salt. Set a large frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 6-8 mins on one side. Flip and cook for another 4-5 mins until browned and cooked through. Transfer to a plate and rest.
- Add two cabbage quarters to the same pan and cook on each side until nicely coloured. Transfer to a tray and finish in the oven at 180°C fan for 10 mins to soften.
- Add another drizzle of oil to the pan. Stir in the red curry paste and cook for 1-2 mins until fragrant. Add the sugar and cook for another minute. Pour in the fish sauce, sugar, coconut milk and bone broth, and bring to a gentle simmer.
- Season the broth with a final splash of fish sauce and a squeeze of lime juice, to taste.
- Pop the corn in the microwave for 3 mins to steam. Finish under the grill or with a blowtorch until lightly charred. Slice the kernels from the cob.
- Meanwhile, finely slice the chillies and pick the coriander and Thai basil leaves.
- To serve, spoon the rice into bowls. Top with sliced chicken and a wedge of cabbage. Ladle over the broth, then scatter over the corn, herbs, chillies and crispy onions, if using. Serve with lime wedges on the side.