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Thai-Style Curry Rice

Prep: -

Cook: -





Ideal Wok Pairing: 31cm Wok with Phenolic Handle - Non-stick wok, perfect for cooking for 3-4 people.


2 eggs, beaten

2 teaspoons sesame oil

½ teaspoon salt

225 g (8 oz) chicken breasts

2 tablespoons groundnut (peanut) oil

2 tablespoons garlic, coarsely chopped

1  small onion, finely chopped

1 tablespoon ginger, finely chopped

2 teaspoons salt

½ teaspoon freshly ground black pepper

175 g (6 oz) red peppers, seeded and finely diced

110 g (4 oz) fresh or frozen corn kernels

1 teaspoon chilli oil

1 tablespoon Madras curry powder


3 tablespoons spring onions, finely chopped



  1. Fill the first level of the microwave rice cooker with raw rice and then the second level with water. Cooked the rice as instructed for the first half of time.
  2. While the rice is cooking, combine the eggs with the sesame oil and salt.  Cut the chicken into small 1 cm (½ in) dices.
  3. Heat a wok or large frying-pan over high heat until it is hot.  Add the oil, and when it is very hot and slightly smoking, add the garlic, onions, ginger, salt and pepper.  Stir-fry for 2 minutes.  Then add the chicken and stir-fry for another minute. Finally, add the peppers, corn, chilli oil and curry powder and continue to stir-fry for 2 minutes.  Add the egg mixture and continue to stir-fry for another minute.
  4. Carefully remove the top of the rice cooker, then the interior cover, add mixture from the wok. Give the mixture a few stirs.  Recover the rice cooker and finish cooking the rice.
  5. Remove from the microwave and let sit for 5 minutes, before serving, stir in the spring onions and serve.

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