Quick Coconut & Makrut Lime Chicken Curry
with Garlic Rice & Baby Corn Spears- Milk
- Gluten
- Soy
- May contain traces of allergens
Tonight's dinner is a superb infusion of aromatics and substance. Here, we’ve doubled up on superstar ingredients, with fragrant garlic in the rice so it smells and tastes like a tropical holiday, plus an addition of makrut lime leaves in the curry for a delicious touch of citrus.
Ingredients
1 packet
jasmine rice
1 tin
Baby Corn Spears
2 leaves
makrut lime leaves
1 packet
chicken thigh
1 packet
ginger paste
1 box
coconut milk
½
fresh chilli
4 clove
garlic
1 g
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
¼ tsp
salt
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and the salt and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water has absorbed, 10 minutes.
• While the rice is cooking, drain baby corn spears. Roughly chop Asian greens. Destem and thinly slice makrut lime leaves. Cut chicken thigh into 2cm pieces. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When oil is hot, season chicken with salt and pepper, then cook, tossing, until browned, 3-4 minutes.
• Add makrut lime, ginger paste and remaining garlic to the chicken and stir to coat. Cook until fragrant, 1 minute. • Add coconut milk and the soy sauce. Reduce heat to medium-low, then simmer until slightly reduced, 4-5 minutes. • Add baby corn and cook until tender, 2-3 minutes. • Stir through Asian greens and cook until tender, 2 minutes.
• Meanwhile, thinly slice long red chilli (if using). • Divide garlic rice and coconut-makrut lime chicken curry between bowls. • Garnish with chilli to serve.
