Baked Thai Red Chicken & Chickpea Curry
with Rapid Rice & Peanuts- Soy
- Gluten
- Peanuts
- May contain traces of allergens
- Peanuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Traces of Tree Nuts
Enjoy a bowl of rich and creamy Thai red curry, loaded with tender chicken, colourful veggies, wholesome chickpeas and aromatic spices. With a sprinkling of roasted peanuts to finish it all off, this delicious meal will beat your local takeaway joint!
Ingredients
1 tin
chickpeas
1
carrot
1 bag
baby broccoli
½ tin
Thai Red Curry Paste
(Contains: Soy, May contain traces of allergens, Peanuts; )
1 packet
garlic paste
(Contains: Eggs, Milk, Gluten, Soy, Fish, Sesame, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 tin
Coconut Cream
1 packet
basmati rice
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains: Peanuts, May contain traces of allergens, Traces of Tree Nuts, Gluten, Sesame, Milk, Soy; )
1 bag
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
½ cup
water
1 tsp
rice wine vinegar
1 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Drain and rinse chickpeas. Thinly slice carrot into rounds. Trim and roughly chop baby broccoli. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing occasionally, until browned, 5-6 minutes. • SPICY! The curry paste is spicy, use less if you prefer your curry mild. In a baking dish, add chicken, chickpeas, carrot, Thai red curry paste (see ingredients) and garlic paste. Drizzle generously with olive oil and season with salt and pepper. Toss to coat, then bake for 15 minutes. • Remove from oven, then add baby broccoli, coconut cream and the water. Stir to combine, then bake until veggies are tender, a further 8-10 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water and bring to the boil over a medium-high heat. • Add basmati rice and a pinch of salt and cook, uncovered, until tender, 12 minutes. Drain and return to saucepan. Cover to keep warm.
• When curry is done, add baby spinach leaves, rice wine vinegar and soy sauce to the dish. Stir to combine and season to taste.
• Divide rapid rice between bowls and top with baked Thai red chickpea curry. • Sprinkle over roasted peanuts. Tear over coriander to serve.
