Dinner

Red Thai Chicken Curry with Jasmine Rice

Step 1 of 7

In a large bowl, add all of the ingredients for the Thai curry, except for the chicken breasts and lime juice. Whisk the ingredients together then add the chicken and coat evenly in the sauce. Cover and refrigerate for at least 2 hours.

LEVEL 1 (Combi Pan)

400g Jasmine rice
900ml water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
175g fine green beans
175g Tenderstem® broccoli

LEVEL 2 (Bake Tray)

300ml tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
10g Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 215g skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

LEVEL 1 (Combi Pan)

14oz Jasmine rice
30fl. oz water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
6oz fine green beans
6oz Tenderstem® broccoli

LEVEL 2 (Bake Tray)

10fl. oz tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
0.35oz Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

Step 2 of 7

Place all Level 1 ingredients into the Combi Pan, except for the vegetables, and stir to combine. Slide the pan into Level 1.

LEVEL 1 (Combi Pan)

400g Jasmine rice
900ml water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
175g fine green beans
175g Tenderstem® broccoli

LEVEL 2 (Bake Tray)

300ml tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
10g Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 215g skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

LEVEL 1 (Combi Pan)

14oz Jasmine rice
30fl. oz water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
6oz fine green beans
6oz Tenderstem® broccoli

LEVEL 2 (Bake Tray)

10fl. oz tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
0.35oz Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

Step 3 of 7

Transfer chicken and marinade to the bake tray and spread evenly. Slide the tray into Level 2.

LEVEL 1 (Combi Pan)

400g Jasmine rice
900ml water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
175g fine green beans
175g Tenderstem® broccoli

LEVEL 2 (Bake Tray)

300ml tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
10g Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 215g skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

LEVEL 1 (Combi Pan)

14oz Jasmine rice
30fl. oz water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
6oz fine green beans
6oz Tenderstem® broccoli

LEVEL 2 (Bake Tray)

10fl. oz tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
0.35oz Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

Step 4 of 7

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 200°C and set time to 15 minutes. Press START/STOP to begin cooking (the unit will steam for 11 minutes before cooking).

LEVEL 1 (Combi Pan)

400g Jasmine rice
900ml water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
175g fine green beans
175g Tenderstem® broccoli

LEVEL 2 (Bake Tray)

300ml tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
10g Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 215g skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

LEVEL 1 (Combi Pan)

14oz Jasmine rice
30fl. oz water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
6oz fine green beans
6oz Tenderstem® broccoli

LEVEL 2 (Bake Tray)

10fl. oz tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
0.35oz Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

Step 5 of 7

After 6 minutes of cooking add the vegetables in a layer on top of the rice. Close door to continue cooking.

LEVEL 1 (Combi Pan)

400g Jasmine rice
900ml water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
175g fine green beans
175g Tenderstem® broccoli

LEVEL 2 (Bake Tray)

300ml tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
10g Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 215g skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

LEVEL 1 (Combi Pan)

14oz Jasmine rice
30fl. oz water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
6oz fine green beans
6oz Tenderstem® broccoli

LEVEL 2 (Bake Tray)

10fl. oz tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
0.35oz Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

Step 6 of 7

After 12 minutes check to see if the chicken is cooked. If chicken has reached 75°C on an instant-read thermometer, remove the tray and leave rice to cook.

LEVEL 1 (Combi Pan)

400g Jasmine rice
900ml water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
175g fine green beans
175g Tenderstem® broccoli

LEVEL 2 (Bake Tray)

300ml tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
10g Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 215g skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

LEVEL 1 (Combi Pan)

14oz Jasmine rice
30fl. oz water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
6oz fine green beans
6oz Tenderstem® broccoli

LEVEL 2 (Bake Tray)

10fl. oz tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
0.35oz Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

Step 7 of 7

When cooking is complete, remove tray and pan. Stir lime juice into the chicken. Serve immediately with rice and reserved Thai basil leaves.

LEVEL 1 (Combi Pan)

400g Jasmine rice
900ml water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
175g fine green beans
175g Tenderstem® broccoli

LEVEL 2 (Bake Tray)

300ml tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
10g Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 215g skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

LEVEL 1 (Combi Pan)

14oz Jasmine rice
30fl. oz water
2 dried kaffir lime leaves, crushed
1 tbsp finely grated ginger
1 lemon grass stalk, finely chopped
Salt, as desired
6oz fine green beans
6oz Tenderstem® broccoli

LEVEL 2 (Bake Tray)

10fl. oz tinned coconut milk
4 tbsp red Thai curry paste
2 tbsp coconut sugar or jaggery
1 tbsp grated ginger
1 tbsp fish sauce
2 tsp cornflour
4 garlic cloves, peeled, minced
3 dried kaffir lime leaves, crushed
1 lemon grass stalk, crushed and halved
0.35oz Thai basil, roughly chopped (reserve some for decoration)
1 red chilli, finely sliced
Salt, as desired
6 x 7.6oz skinless, boneless chicken breasts, cut into 3cm pieces
Lime juice, as desired

Compatible with

Ninja Combi All-in-One Multi-Cooker, Oven & Air Fryer

Allergies

Tip: Allergy Advice

Cooking mode

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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