Fragrant Chicken & Peanut Coconut Curry
with Jasmine Rice & Veggies
- Peanuts
- Wheat
- Gluten
- Soy
- Fish
- Sulphites
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
- Eggs
- Fish
Who needs takeaway when you can whip up this creamy and fragrant chicken curry in your own kitchen? Succulent chicken and a medley of Asian greens and carrots simmer in a sweet soy, ginger-lemongrass and coconut milk sauce, before being served over fluffy jasmine rice with a crunch of peanuts and fresh chilli to finish.
Ingredients
1
Asian Greens
1 packet
Jasmine rice
320 g
Chicken Breast
1 sachet
Coriander
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
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Fresh Chilli
1 packet
Coconut Milk
1
Carrot
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites; May be present: Cashew, Almond, Sesame, Eggs, Milk)
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 tsp
brown sugar
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until 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!
• Meanwhile, thinly slice carrot into half-moons.
• Roughly chop Asian greens.
• Thinly slice fresh chilli (if using).
• Cut chicken breast into 2cm chunks.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of
olive oil over high heat.
• Cook chicken and carrot, tossing, until browned, 4-5 minutes.
• Reduce heat to medium, cook Asian greens, until just wilted, 1-2 minutes.
• Stir in coconut milk, ginger & lemongrass paste, sweet soy seasoning,
fish sauce & rice vinegar mix, the brown sugar and soy sauce. Cook until
slightly reduced, 2-3 minutes. Stir through crushed peanuts and season to
taste with salt and pepper.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide jasmine rice between bowls.
• Top with chicken and peanut coconut curry, spooning over any remaining
sauce from the pan.
• Tear over coriander and garnish with chilli to serve. Enjoy!
