Ginger & Coconut Chicken Curry
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Ginger & Coconut Chicken Curry

Ginger & Coconut Chicken Curry

with Garlic Rice & Greens

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 a serving of lemon on the side to add a delicious touch of citrus.

Allergens:
Milk
Mollusc

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1 knob

ginger

1 bunch

broccolini

1 packet

Asian Greens

1 packet

chicken thigh

1 tin

coconut milk

1 packet

oyster sauce

(Contains Mollusc; )

½ unit

Fresh Chilli

½ unit

lemon

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.5 cup

water

¼ tsp

salt

1 tsp

brown sugar

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3330 kcal
Fat34 g
of which saturates20 g
Carbohydrate75.8 g
of which sugars10.7 g
Dietary Fibre0 g
Protein40.6 g
Cholesterol0 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Lid
Medium Pan
Large Non-Stick Pan

Instructions

COOK THE BASMATI RICE
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook 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!

GET PREPPED
2

While the rice is cooking, finely grate the ginger. Trim the broccolini and cut in half. Roughly chop the Asian greens. Cut the chicken thigh into 2cm strips.

Brown the chicken
3

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.

Add the aromatics
4

Add the ginger and remaining garlic to the chicken and stir to coat. Cook until fragrant, 1 minute. Add the coconut milk, oyster sauce and brown sugar. Reduce the heat to medium-low and simmer until slightly reduced, 4-5 minutes.

FINISH THE CHICKEN
5

Add the broccolini 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. Thinly slice the long green chilli (see ingredients list), if using. Slice the lemon into wedges.

Serve Up
6

Divide the garlic rice between bowls and top with the ginger and coconut chicken curry. Garnish with the chilli (if using) and serve with the lemon wedges.