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: 1 sachet Zesty Chilli Salt; 320 g Chicken Thigh; 1 packet Roasted Peanuts & Cashew Mix; 1 packet Ginger & Lemongrass Paste; 1 packet baby leaves; 1 packet Yellow Curry Paste; 1 packet Coconut Milk; 1 Red Onion; 1 packet Potato; 1 Carrot; 1 Parsnip

with Roast Veggie Toss & Peanut-Cashew Mix

Get up to $175 off

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Zesty Chilli Salt

320 g

Chicken Thigh

1 packet

Roasted Peanuts & Cashew Mix

1 packet

Ginger & Lemongrass Paste

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

1 packet

baby leaves

1 packet

Yellow Curry Paste

1 packet

Coconut Milk

Red Onion

1 packet

Potato

Carrot

Parsnip

Nutrition Values

Calories495 kcal

Energy (kJ)2070 kJ

Fat32.5 g

of which saturates20.8 g

Carbohydrate24.7 g

of which sugars12.6 g

Dietary Fibre5.6 g

Protein34.7 g

Sodium601 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.

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into bite-sized chunks. Slice red 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.

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), cooking 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 baby spinach leaves to the oven tray and gently toss to combine. To the curry sauce, add any remaining chicken resting juices and stir to combine.

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. Enjoy!