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Baked Green Chicken Curry

Baked Green Chicken Curry

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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!

Allergens:Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

1

zucchini

300 g

pumpkin

300 g

chicken thigh

50 g

Thai green curry paste

(ContainsSoyMay 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

(May be present Peanuts, Gluten, Milk, Tree Nuts, Sesame, Soy)

1 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3160 kJ
Fat54 g
of which saturates28.6 g
Carbohydrate18.6 g
of which sugars14.6 g
Dietary Fibre0 g
Protein38.4 g
Sodium1300 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Pan
Pot
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan forced.

2

To prepare the ingredients, diagonally slice the zucchini and peel and cut the pumpkin into 3 cm chuncks. Roughly chop the coriander leaves.

3

Place the zucchini, pumpkin and chicken thighs in a baking dish.

4

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.

5

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.

6

To serve, divide the rice, chicken and vegetables between shallow bowls. Spoon over the curry sauce and season to taste. Garnish with coriander.