Double Mild Thai Red Chicken Curry & Rice for Dinner
with Fragrant Chicken & Carrot Ribbon Salad for Lunch
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Why settle for one delicious meal when you can have two? Dinner brings bold Thai red curry flair with aromatic chicken fluffy rice and sautéed veg. Then, tomorrow’s lunch turns your leftovers into a vibrant veggie salad, brightened with a tasty coconut dressing and tender chicken. Two meals, zero extra effort - now that’s what we like to call smart cooking.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
660 g
Chicken Breast
1 packet
Baby Spinach Leaves
1
Zucchini
1
Cucumber
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
- Add the water to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, thinly slice zucchini into half-moons.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook zucchini, until tender, 4-5 minutes. Add baby spinach leaves and toss until wilted, 1 minute. Season and transfer to a plate. Cover to keep warm.
- Return pan to medium-high heat with a drizzle of olive oil.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Transfer to plate with the veggies and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
- Wipe out frying pan and return to medium heat with a drizzle of olive oil.
- Cook mild Thai red curry paste until fragrant, 1 minute.
- Stir in coconut milk, the soy sauce, vinegar and a splash of water and simmer until slightly thickened, 2-3 minutes.
- Slice chicken and reserve a portion for lunch.
- Place jasmine rice, chicken and sauteed veggies in a bowl. Spoon over half the mild Thai red coconut curry dressing to serve. Enjoy!
- When you're ready to pack your lunch, using a vegetable peeler, thinly slice carrot into ribbons. Thinly slice cucumber into rounds.
- Place mixed salad leaves, carrot ribbons, cucumber and reserved chicken in a container. Drizzle over remaining coconut dressing. Refrigerate.
- At lunch, toss the salad with a drizzle of vinegar and season to taste. Enjoy!
