Baked Green Chicken Curry
- Soy
- May contain traces of allergens
- Peanuts
This recipe from central Thailand is one to clear out the sinuses! Perfect for keeping you fighting fit as the wind starts to get a little chill in it, we recommend turning up the heat with lots of curry paste if you are fan of spiciness. If not, adding it sparingly is a good idea!
Ingredients
1
zucchini
300 g
pumpkin
300 g
chicken thigh
50 g
Thai green curry paste
(Contains: Soy; May be present: Peanuts.)
1 tin
coconut milk
100 g
rice
1 tbs
coriander
Not included in your delivery
1 tsp
vegetable oil
1 tsp
brown sugar
1 cup
water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced.
To prepare the ingredients, diagonally slice the zucchini and peel and cut the pumpkin into 3 cm chuncks. Roughly chop the coriander leaves.
Place the zucchini, pumpkin and chicken thighs in a baking dish.
Heat the vegetable oil in a small saucepan over a medium-high heat. Add the HelloFresh Green Curry Paste and cook, stirring, for 1 minute or until fragrant. Add the coconut milk and brown sugar and bring to the boil. Remove from the heat and pour the mixture over the chicken and vegetables. Cook in the oven for 30 minutes, or until chicken is cooked through and vegetables are tender.
Meanwhile, place the jasmine rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear (it doesn’t need to be crystal). Place the rice, water and a pinch of salt in a medium saucepan. Cover the saucepan with a lid and cook for 10 minutes or until soft.
To serve, divide the rice, chicken and vegetables between shallow bowls. Spoon over the curry sauce and season to taste. Garnish with coriander.
