Thai-Spiced Chicken & Veggie Curry
with Broccoli & Rapid Rice
If you want your curry to stand out amongst the rest, a bit of ginger in a Southeast Asian flavourful coconut sauce will do the trick. The chicken and veggies will be that much tastier and everyone will be full and happy.
This recipe is under 650kcal per serving.
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
Ingredients
1
Basmati Rice
1
Carrot
1
Broccoli Florets
1
Chicken Breast
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Thai Seven Spice Blend
(Contains Milk; )
1
Coconut Milk
1
baby leaves
1
Chicken-Style Stock Powder
Not included in your delivery
1
olive oil
brown sugar
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• While rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, carrot and broccoli, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. • Add ginger paste and Southeast Asian spice blend and cook until fragrant, 1 minute. • Add the coconut milk, baby spinach leaves, chicken-style stock powder, the brown sugar, soy sauce and a splash of water. Cook until slightly thickened, 2-3 minutes.
• Divide rapid rice between bowls. • Top with Southeast Asian-style chicken and veggie curry. Enjoy!