Mild Coconut Chicken, Prawn & Baby Broccoli Curry
with Basmati Rice & Crushed Peanuts
- Peanuts
- Crustaceans
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
1 sachet
Coriander
1
Capsicum
320 g
Chicken Thigh
1 sachet
mild sambal seasoning
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1
Baby Broccoli
1 sachet
Chicken-Style Stock Powder
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Coconut Milk
200 g
Peeled Prawns
(Contains: Crustaceans)
Nutrition
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• While the rice is cooking, thinly slice capsicum. Cut baby broccoli into thirds. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Reduce frying pan heat to medium-high, then add a drizzle of olive oil and cook capsicum and baby broccoli until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Mild Sambal Seasoning and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.
• Tear coriander leaves. • Divide basmati rice between bowls. Top with mild coconut chicken, prawns and baby broccoli curry. • Garnish with coriander and crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnishes!
