Thai cuisine is genius about using aromatics to add flavour. Here, we’ve doubled up on superstar ingredients, with fragrant garlic in the rice so it smells and tastes like a tropical holiday, plus an addition of makrut lime leaves in the curry for a delicious touch of citrus.
Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
makrut lime leaves
soy sauce(ContainsGluten, Soy)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water, basmati rice and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Remove the stem of the makrut lime leaves and very thinly slice. Cut the chicken thigh into 2cm strips. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
Add the ginger, makrut lime and remaining garlic to the chicken, stir to coat and cook until fragrant, 1 minute. Add the coconut milk, soy sauce and the brown sugar, then reduce the heat to medium-low and simmer until slightly reduced, 4-5 minutes.
Add the broccoli to the curry, cover with a lid or foil and cook until just tender, 4-5 minutes. Remove the pan from the heat and stir through the Asian greens until just wilted, 1-2 minutes.
Slice the lemon into wedges. Divide the garlic rice between bowls and top with the ginger and coconut chicken curry. Garnish with the crispy shallots and serve with the lemon wedges.