Asian, Chicken

Thai style orange chicken with rice




4 servings

Prep time

15 minutes

Cooking time

20 minutes


  • 2 Tbsp vegetable oil

  • 3 chicken breasts fillets, sliced

  • 3 oranges

  • 4 eschallots, thinly sliced

  • 1/4 cup red curry paste

  • 400 gram can coconut milk

  • 2 Tbsp fish sauce

  • 1 Tbsp brown sugar

  • 200 grams snow peas, trimmed, thinly sliced lengthways

  • steamed jasmine rice, to serve

  • 1/4 cup fried shallots

  • 1 bunch Thai basil, leaves removed

  • 1 long red chilli,thinly sliced, to serve

  • 3 kaffir lime leaves


  • Heat 1 Tbsp oil in a deep frying pan over medium high heat. Cook chicken in batches for 3 minutes or until golden. Transfer to a plate.
  • Shred rind of 2 oranges, remove pith and segment. Juice remaining orange. Set aside.
  • Heat remaining oil in frying pan and cook eschallots for 2 minutes or until softened. Add curry paste and orange rind and cook for 1 minute.
  • Add coconut milk, orange juice, fish sauce, brown sugar and lime leaves. Stir until combined and mixture comes to the boil.Simmer for 2 minutes. Return chicken to pan with snow peas. Cook for 2 minutes or until chicken is cooked. Add orange segments.
  • Spoon rice into serving bowls. Top with curry, fried shallots, Thai basil and red chilli.

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