With tender chicken, colourful veggies and an infusion of ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
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 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop the Asian greens. Zest the lime to get a pinch, then slice into wedges. Finely grate the ginger. Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until browned, 3-4 minutes. Season with salt and pepper, then transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until just softened, 3-4 minutes. Add the ginger and cook until fragrant, 1 minute. Reduce the heat to medium, then add the coconut cream, lime zest, brown sugar, soy sauce and oyster sauce and stir to combine.
Add the Asian greens, then return the chicken (plus any resting juices) to the pan and stir to combine. Bring to a simmer and cook until the veggies are tender, 2-3 minutes. Season to taste.
Divide the garlic rice between bowls. Top with the mild Thai coconut chicken and serve with the lime wedges.