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Mild Thai Green Chicken Curry

Mild Thai Green Chicken Curry

with Jasmine Rice & Makrut Lime Leaves

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We’re heating things up by using Thai green curry paste in this creamy sauce, adding a depth and spice that’ll cure any case of tired tastebuds. Balance it out with a bed of jasmine rice and an infusion of citrus with makrut lime leaves to complete this perfect bowl.

Tags:Spicy
Allergens:SoyGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

2 clove

garlic

1

capsicum

1 bag

green beans

1 packet

chicken breast

2 leaves

makrut lime leaves

½ tin

Thai green curry paste

(ContainsSoy)

1 packet

coconut cream

1 bunch

coriander

Not included in your delivery

Olive Oil

1.25 cup

water (for the rice)

½ cup

water (for the curry)

½ tbs

soy sauce

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3454 kJ
Fat34.5 g
of which saturates24.4 g
Carbohydrate77.8 g
of which sugars13.8 g
Protein47.6 g
Sodium952 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely chop the garlic. Cut the capsicum into 2 cm chunks. Trim and halve the green beans. Cut the chicken breast into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until just browned, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute.

4

Reduce heat to medium-high, then add the capsicum, green beans and a dash of water to the chicken. Scrunch the makrut lime leaves in your hand, then add to the pan. Cook, tossing, until the veggies are starting to soften, 4-5 minutes.

5

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Add the Thai green curry paste (see ingredients) to the pan and cook, tossing, until coated and fragrant, 1 minute. Add the coconut cream, water (for the curry), soy sauce and brown sugar and stir to combine. Reduce the heat to medium and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes.

6

Remove the makrut lime leaves from the curry. Roughly chop the coriander. Divide the jasmine rice between bowls. Top with the mild Thai green chicken curry and garnish with the coriander.