Thai Green Chicken Curry
with Jasmine Rice & Crushed Peanuts
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.
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
Ingredients
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
baby broccoli
1
carrot
2 clove
garlic
½
lime
1 packet
chicken breast strips
1 box
coconut milk
1 packet
Crushed Peanuts
(Contains Peanut; )
1 bunch
Asian Greens
½ tin
Thai green curry paste
(Contains Soy; May be present Peanut. )
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
Nutrition Values
Utensils
Instructions
• In medium saucepan, bring the water (for the rice) 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!
• Meanwhile, trim baby broccoli (halve any thick stalks lengthways). Thinly slice carrot into half-moons. Finely chop garlic. Roughly chop Asian greens. Zest lime to get a pinch and slice into wedges. Cut chicken breast strips into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, baby broccoli and carrot, tossing occasionally, until chicken is cooked through and veggies are tender, 5-6 minutes. Season with salt and pepper. Transfer to a bowl.
• SPICY! The curry paste is hot, use less if you're sensitive to heat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, lime zest and Thai green curry paste (see ingredients) until fragrant, 1 minute. • Reduce heat to medium, then return chicken and veggies to the pan. Add coconut milk, water (for the curry) and the brown sugar and simmer, until sauce has thickened slightly, 2-3 minutes. • Add Asian greens, the soy sauce and a squeeze of lime juice and stir until wilted and heated through.
• Divide jasmine rice between bowls and top with Thai green chicken curry. • Garnish with crushed peanuts. • Serve with any remaining lime wedges. Enjoy!
