Quick Coconut & Makrut Lime Chicken Curry

Name: Quick Coconut & Makrut Lime Chicken Curry with Garlic Rice & Baby Corn Spears
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 20 g butter; 1 packet jasmine rice; 1.25 cup water; ¼ tsp salt; 1 tin Baby Corn Spears; 2 leaves makrut lime leaves; 1 packet chicken thigh; 1 packet ginger paste; 1 box coconut milk; 1 tbs soy sauce; ½ fresh chilli; 4 clove garlic; 1 g Asian Greens

with Garlic Rice & Baby Corn Spears

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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.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Soy

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

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

Energy (kJ)3209 kJ

Fat33.2 g

of which saturates24 g

Carbohydrate70.4 g

of which sugars5.4 g

Protein43.8 g

Sodium1460 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

•Medium Pan

•Lid

•Large Non-Stick Pan

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.