Name: [Rebrief] NZ Double Thai Red Chicken Curry with Jasmine Rice & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Red Onion; 1 packet Jasmine rice; 640 g Chicken Thigh; 1 packet Mild Thai Red Curry Paste; 1 Carrot; 1 Asian Greens; 1 packet Soy Sauce Mix; 1 packet Crushed Peanuts; 1 packet Coconut Milk

HelloFresh

Recipes

Thai Recipes

[Rebrief] NZ Double Thai Red Chicken Curry

with Jasmine Rice & Crushed Peanuts

Get up to $175 off

Allergens:

Soy

•Wheat

•Gluten

•Peanuts

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Jasmine rice

640 g

Chicken Thigh

1 packet

Mild Thai Red Curry Paste

(Contains: Soy; )

Carrot

Asian Greens

1 packet

Soy Sauce Mix

(Contains: Soy, Wheat, Gluten; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

1 packet

Coconut Milk

Nutrition Values

Calories727 kcal

Energy (kJ)3040 kJ

Fat50.1 g

of which saturates23.7 g

Carbohydrate45.6 g

of which sugars13 g

Dietary Fibre7.8 g

Protein67.5 g

Sodium1160 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.

Cooking Steps

• Add the water to a medium saucepan and bring to 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 all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek.

• While rice is cooking, thinly slice carrot into half-moons. Roughly chop Asian greens. Slice onion into wedges. Finely chop garlic.
• Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook chicken, turning, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• SPICY! The curry paste is spicy so use less if you're sensitive to heat. Return frying pan to a medium-high heat. Cook carrot and onion, stirring, until softened, 5-6 minutes. Add Asian greens, garlic and mild Thai red curry paste and cook until fragrant, 1 minute.
• Add coconut milk and simmer, stirring, until thickened, 4-5 minutes.

• Add soy sauce mix, the brown sugar and return chicken (plus any resting juices) to the pan. Stir until the chicken has warmed through, 1 minute. Season to taste.

• Divide jasmine rice between bowls and top with Thai red chicken curry.
• Garnish with crushed peanuts to serve. Enjoy!