Thai Green Chicken & Veggie Curry
with Jasmine Rice & Coriander
Calories
:
422 kcalProtein
:
37.3g proteinDifficulty
:
EasyCalorie Smart
Allergens:
- Wheat
- Gluten
- Soy
- Fish
- Sulphites
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
When you’re trying to answer that time long question “what’s for dinner”, a curry is always a good go-to solution. This easy recipe will ensure you have a delicious green curry with soft rice and succulent chicken ready in no time.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Jasmine rice
1
Carrot
1 packet
Green beans
2
Garlic
1
Lemon
320 g
Chicken Breast Strips
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Cashew, Almond, Sesame, Eggs, Milk, May contain traces of allergens, Wheat, Gluten, Fish, Soy, Sulphites; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
Nutrition Values
Calories422 kcal
Energy (kJ)1770 kJ
Fat29.5 g
of which saturates17.4 g
Carbohydrate29.2 g
of which sugars17.1 g
Dietary Fibre5.9 g
Protein37.3 g
Sodium1320 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 Frying Pan
Cooking Steps
1
- In medium saucepan, bring the water to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, thinly slice carrot into half-moons.
- Trim and roughly chop green beans.
- Finely chop garlic. Slice lemon into wedges.
- Cut chicken breast strips into 2cm chunks.
- In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
3
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 6-8 minutes. Season with salt and pepper.
- Transfer to a bowl.
4
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook carrot and green beans until tender, 4-5 minutes.
- SPICY! The curry paste is hot, use less if you're sensitive to heat. Add garlic and green Thai curry paste and cook until fragrant, 1 minute.
5
- Stir in coconut milk, fish sauce & rice vinegar mix, a splash of water and simmer until sauce has slightly reduced, 1-2 minutes.
- Remove pan from heat and add a squeeze of lemon juice. Season to taste.
6
- Divide jasmine rice between bowls and top with Thai green chicken curry.
- Tear over coriander and serve with any remaining lemon wedges. Enjoy!
