Curry-spiced chicken thighs + creamy red curry hummus = unbeatable combo. If you like your bowls with flavor and function, this one’s for you.
Thai Red Curry Chicken & Hummus Bowls
Method:
Roast Chicken & Veg:
🥄 Preheat oven to 200 °C.
🥄 Place chicken thighs in a baking tray. Rub each with 1 Tbsp Mekhala curry paste, drizzle olive oil, salt & pepper.
🥄 Toss cherry tomatoes and sliced capsicum in 1 Tbsp curry paste + oil; nestle around chicken.
Roast 25–30 min until chicken cooked (75 °C) and veg soften.
Giant Couscous + Prawns:
🥄 Boil 500 mL water, add couscous, a pinch of salt; cover and rest 10 min. Fluff with fork.
🥄 Sauté prawns in pan with minced garlic, 1 Tbsp curry paste, olive oil; cook 3–4 min until pink.
🥄 Combine prawns, couscous, baby spinach; toss to warm/fold. Season to taste.
Thai Red Curry Hummus:
🥄 Drain chickpeas, reserve liquid.
🥄 In blender: combine chickpeas, tahini, juice of 1 lemon, 1 Tbsp curry paste, 1 garlic clove, 2 Tbsp olive oil.
🥄 Blend, adding chickpea liquid until smooth. Season to taste.
Assemble & Garnish:
🥄 In 8 containers, layer:
¼ portion hummus (~3 Tbsp)
1 chicken thigh + roasted veg
½ cup couscous & prawns
🥄 Sprinkle chilli lime crispy onions on hummus and chicken before sealing.
Use the hashtag #MadeWithMekhala to show your delicious dishes to the Mekhala community on IG today.
