Thai Green Chicken Curry & Jasmine Rice for Dinner
with a Chicken Salad & Coconut Curry Dressing for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then create a new twist on the recipe to create something different for lunch the next day! Enjoy classic Thai green curry with chicken for dinner, then whip up a creamy coconut dressing for a flavoursome chicken salad at lunchtime. Extra delicious!
Unfortunately, this week's broccoli was in short supply, so we've replaced it with Asian greens. Don't worry, the recipe will be just as delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3570kJ Energy, 62.4g Fat, 35.2g Saturated Fat, 22.6g Carbohydrate, 13.3g Sugars, 48.4g Protein, 890mg Sodium.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
jasmine rice
1 bunch
Asian Greens
2 unit
carrot
1 bunch
coriander
½ unit
lime
1 packet
chicken breast
1 tin
Thai green curry paste
(Contains: Soy; May be present: Peanuts)
1 tin
Coconut Cream
1 unit
cucumber
1 punnet
cherry tomatoes
1 bag
salad leaves
2 packet
Crispy Shallots
2 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Gluten, Sesame, Milk, Soy)
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
soy sauce
(Contains: Soy, Gluten; )
1 tsp
sugar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Slice the lime (see ingredients list) into wedges. Cut the chicken breast into 1cm strips. In a small bowl, combine 1 tbs of Thai green curry paste, 2 tbs of coconut cream, the soy sauce, sugar, a good squeeze of lime juice and a drizzle of olive oil. Mix well and set aside until it's time to pack lunch.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken with a pinch of salt and pepper and cook, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
SPICY! The curry paste is spicy so use a little less if you prefer your curry mild! Return the pan to a medium-high heat with a drizzle of olive oil. Add the Asian greens, carrot and Thai green curry paste (see ingredients list) and cook until fragrant, 1 minute. Reduce the heat to medium and add the remaining coconut cream (see ingredients list). Simmer until the veggies are just tender, 6-7 minutes. Reserve two portions of the chicken (about 1 cup) for lunch and stir the remainder (plus any resting juices) through the curry. Season to taste with salt and pepper.
TIP: Reduce the heat to low and stir through a splash of water if the curry is too thick.
Divide the jasmine rice between bowls and top with the Thai green chicken curry. Sprinkle with some of the coriander (reserve some for lunch!) and squeeze over lime juice to serve.
Thinly slice the cucumber into half-moons. Halve the cherry tomatoes. Divide the coconut dressing between two reusable containers. Top with the reserved chicken breast, cucumber, cherry tomatoes, mixed salad leaves and the remaining coriander. Divide the crispy shallot and roasted peanut packets between containers. Refrigerate. At lunch time, toss the salad in the dressing and sprinkle with the crispy shallots and peanuts.
TIP: Packing the dressing away from the salad keeps the leaves crisp!
