HelloHero: Satay Chicken, Prawn & Veggie Curry
with Rapid Rice & Broccoli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Jasmine rice
1 sachet
Curry Powder
300 g
Diced Chicken
1
Broccoli
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Peanut Nutter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame)
1 packet
Coconut Milk
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, slice carrot into half-moons. Cut any larger broccoli florets in half. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 6-8 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return cooked prawns and veggies to the pan with a drizzle of white wine vinegar, and stir to combine. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide rapid rice between bowls. Top with satay chicken, prawn and veggie curry. Enjoy!
