Tom Yum 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 tom yum-style chicken curry in your own kitchen? Succulent chicken and a medley of Asian greens and carrots simmer in a fragrant 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 Thigh
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)
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine 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 the water is absorbed, 10 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 long chilli (if using). • Cut chicken thigh into 2cm chunks. Little cooks: Help wash and toss the veggies!
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing, until chicken is browned, 5-6 minutes. • Reduce heat to medium, cook Asian greens, until just wilted, 1-2 minutes. • Stir in coconut milk, tom yum paste, fish sauce & rice vinegar mix, the brown sugar, soy sauce and vinegar until slightly reduced, 2-3 minutes. Stir through crushed peanuts and season to taste. TIP: Chicken is cooked when it is no longer pink inside. Little cooks: Help stir in the peanuts!
• Divide jasmine rice between bowls. • Top with tom yum peanut coconut chicken curry, spooning over any remaining sauce from the pan. • Tear over coriander and garnish with chilli (if using) to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!
