Pan-Fried Chicken & Thai Yellow Curry Sauce

Name: Pan-Fried Chicken & Thai Yellow Curry Sauce with Roast Veggie Toss & Peanut-Cashew Mix
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 potato; 1 carrot; 1 parsnip; 1 Brown Onion; 1 pinch Zesty Chilli Salt; 1 packet chicken thigh; 1 packet Ginger & Lemongrass Paste; ½ packet yellow curry paste; 1 box coconut milk; 1 bag salad leaves; 1 packet Roasted Peanuts & Cashew Mix; 1 tsp brown sugar

with Roast Veggie Toss & Peanut-Cashew Mix

Get up to $175 off

Dig into our flavour-packed yellow curry on veggies. The spice-infused sauce drizzled over the seasoned and tender pan-fried chicken and tossed veggies is enough to make anyone’s mouth water. We’re sure you’ll come back for more!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Spicy

Allergens:

Peanuts

•Tree Nuts

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

parsnip

Brown Onion

1 pinch

Zesty Chilli Salt

1 packet

chicken thigh

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond. )

½ packet

yellow curry paste

1 box

coconut milk

1 bag

salad leaves

1 packet

Roasted Peanuts & Cashew Mix

(Contains: Peanuts, Tree Nuts; )

Not included in your delivery

olive oil

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2629 kJ

Fat34.7 g

of which saturates20 g

Carbohydrate38.1 g

of which sugars16.8 g

Dietary Fibre9.4 g

Protein39.8 g

Sodium1154 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into bite-sized chunks. Slice onion into wedges. Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of zesty chilli salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Little cooks: Kids can help toss the veggies.

While the veggies are roasting, season chicken thigh with salt and pepper.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a plate and cover to keep warm.

TIP: The chicken is cooked when it is no longer pink inside.

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.

Return the frying pan to medium heat with a drizzle of olive oil. Cook ginger & lemongrass paste and yellow curry paste (see ingredients) until fragrant, 1 minute. Add coconut milk, the brown sugar and a splash of water and cook until slightly thickened, 1-2 minutes.

When the veggies are done, add salad leaves to the oven tray and gently toss to combine. To the curry sauce, add any remaining chicken resting juices and stir to combine.

Little cooks: Kids can help wash and tear the salad leaves!

Slice pan-fried chicken. Divide roast veggie toss between plates. Top with chicken and drizzle with Thai yellow curry sauce. Garnish with roasted peanut & cashew mix to serve.

Little cooks: Add the finishing touch by sprinkling over the garnish!