[S-Version] Quick Thai Green Chicken & Veggie Curry
with Jasmine Rice & Spring Onion
Calories
:
459 kcalProtein
:
44.8g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Wheat
- Gluten
- Soy
- Fish
- Sulphites
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
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 packet
Green beans
2
Garlic
320 g
Chicken Breast Strips
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Coconut Milk
1
Green Thai Curry Paste
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Soy, Fish, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
1
Lemon
1
Spring Onion
1
Broccoli
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
Nutrition
Calories459 kcal
Energy (kJ)1920 kJ
Fat26.4 g
of which saturates16.8 g
Carbohydrate35.3 g
of which sugars10.8 g
Dietary Fibre9.4 g
Protein44.8 g
Sodium933 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, trim and roughly chop green beans. Chop broccoli (including stalk!) into small florets.
- Finely chop garlic. Slice lemon into wedges. Thinly slice spring onion.
- 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 green beans and broccoli 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.
- Garnish with spring onion and serve with any remaining lemon wedges. Enjoy!
