Double Thai-Spiced Chicken & Veggie Curry

Name: Double 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 Ginger Paste; 1 sachet Thai Seven Spice Blend; 1 packet Coconut Milk; 1 sachet Chicken-Style Stock Powder; 2 packet Chicken Breast; 1 packet baby leaves

with Broccoli & Rapid Rice

Get up to $175 off

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.

Tags:

Kid Friendly

Allergens:

Gluten

•Soja

•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

Ginger Paste

1 sachet

Thai Seven Spice Blend

1 packet

Coconut Milk

1 sachet

Chicken-Style Stock Powder

2 packet

Chicken Breast

1 packet

baby leaves

Not included in your delivery

olive oil

½ tbs

brown sugar

1 tbs

soy sauce

Nutrition Values

Energy (kJ)3397 kJ

Calories812 kcal

Fat28.2 g

of which saturates17.2 g

Carbohydrate76.9 g

of which sugars9.3 g

Dietary Fibre9.7 g

Protein91.3 g

Sodium1479 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 (Cook in batches if your pan is getting crowded). • Add ginger paste and Southeast Asian spice blend and cook until fragrant, 1 minute. • Add the coconut milk, bamboo shoots, chicken-style stock powder, the brown sugar, soy sauce and a splash of water. Cook until slightly thickened, 2-3 minutes.