Thai-Spiced Chicken & Veggie Curry

Name: Thai-Spiced Chicken & Veggie Curry with Broccoli & Rapid Rice
Total time: 15 min
Yield: 2
Cuisine: Malaysisk
Ingredients: olive oil; ½ tbs brown sugar; 1 tbs soy sauce; 1 packet Basmati Rice; 1 Carrot; 1 packet Broccoli Florets; 1 packet Chicken Breast; 1 packet Ginger Paste; 1 sachet Thai Seven Spice Blend; 1 packet Coconut Milk; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder

with Broccoli & Rapid Rice

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If you want your curry to stand out amongst the rest, a bit of ginger in a 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.

Tags:

Kid Friendly

•Calorie Smart

Allergens:

Gluten

•Soy

•Milk

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

Carrot

1 packet

Broccoli Florets

1 packet

Chicken Breast

1 packet

Ginger Paste

(May be present: Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Thai Seven Spice Blend

(Contains: Milk; )

1 packet

Coconut Milk

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

½ tbs

brown sugar

1 tbs

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

Energy (kJ)2625 kJ

Calories627 kcal

Fat24.9 g

of which saturates16.3 g

Carbohydrate75.9 g

of which sugars9.2 g

Dietary Fibre9.7 g

Protein52.3 g

Sodium1345 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 Saucepan

•Large Non-Stick Pan

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 Thai seven spice blend and cook until fragrant, 1 minute. • Add the coconut milk, baby leaves, chicken-style stock powder, the brown sugar, soy sauce and a splash of water. Cook until slightly thickened, 2-3 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.