East meets Middle East ๐ซ This Red Thai Curry Zhoug Chicken with prawns, roast veg and couscous brings big flavour energy to your prep game. Packed with protein and spice-forward herb sauce thatโs perfect hot or cold.
Thai Red Curry Chicken Zhoug with Couscous and Shrimp
Method:
Prepare the Spiced Curry Zhoug:
๐ฅ In a food processor, combine:
1 bunch coriander (stems removed)
1 bunch parsley (stems removed)
2 garlic cloves
Juice of 1 lemon
2 tablespoons Mekhala Red Thai Curry Paste
3 tablespoons olive oil
Salt to taste
๐ฅ Blend until smooth. Adjust seasoning as needed.
Marinate and Cook the Chicken:
๐ฅ Marinate chicken thighs with half of the prepared zhoug for at least 30 minutes.
๐ฅ Preheat oven to 200ยฐC (392ยฐF).
๐ฅ Place marinated chicken on a baking tray. Roast for 25-30 minutes or until cooked through.
Prepare the Couscous:
๐ฅ In a large bowl, add 500 g couscous.
๐ฅ Pour 500 ml boiling water over the couscous, cover, and let it sit for 10 minutes.
๐ฅ Fluff with a fork and set aside.
Cook the Prawns:
๐ฅ In a pan, heat 1 tablespoon olive oil over medium heat.
๐ฅ Add 2 minced garlic cloves and sautรฉ until fragrant.
๐ฅ Add prawns and cook until pink and opaque, about 3-4 minutes.
๐ฅ Toss cooked prawns with the remaining zhoug.
Roast the Vegetables:
๐ฅ Halve cherry tomatoes and slice red capsicums.
๐ฅ Place on a baking tray, drizzle with olive oil, and season with salt and pepper.
๐ฅ Roast at 200ยฐC (392ยฐF) for 15-20 minutes until tender.
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