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Chicken & Pumpkin Thai Yellow Curry
Chicken & Pumpkin Thai Yellow Curry

Chicken & Pumpkin Thai Yellow Curry

with Jasmine Rice & Crispy Shallots

4.5
(645)

Golden pumpkin and tender chicken are the ideal ingredients in this lightly spiced yellow curry. Bursting with flavour from the fragrant lime leaves and creamy coconut milk, a sprinkling of crispy fried shallots tops the whole thing off into a better-than-takeway feast.

Allergens:
Gluten
Soy

The quantities provided above are averages only.

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 unit

brown onion

2 unit

kaffir lime leaves

1 bunch

Asian greens

1 knob

ginger

1 packet

chicken thigh

1 packet

Peeled & Chopped Pumpkin

½ tub

yellow curry paste

(May be present: Crustaceans.)

1 tin

coconut milk

½ cube

vegetable stock

1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

per serving
Calories4360 kcal
Fat52.1 g
of which saturates30.2 g
Carbohydrate85.4 g
of which sugars14.2 g
Protein47.7 g
Sodium1600 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Pan
Chopping board
Grater
Knife
Large Non-Stick Pan

Cooking Steps

Cook the rice
1

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 set aside, covered, for 10-15 minutes, or until the rice is tender and all the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
2

While the rice is cooking, thinly slice the brown onion. Very thinly slice the kaffir lime leaves. TIP: The leaves are quite fibrous, so cut them very thin! Roughly chop the Asian greens. Finely grate the ginger. Cut the chicken thigh into 2cm pieces.

Brown the chicken
3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken thigh and cook for 4-5 minutes or until browned. Transfer to a plate (the chicken will finish cooking in step 5).

Start the curry
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the peeled & chopped pumpkin and brown onion and cook for 5-6 minutes, or until softened. Add a drizzle more olive oil, the yellow curry paste (see ingredients list) and ginger and cook for 1-2 minutes, or until fragrant. TIP: The curry paste is spicy so add a little more or less according to your taste.

Finish the curry
5

Add the coconut milk, kaffir lime leaves, chicken thigh and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, for 10-15 minutes, or until the pumpkin is tender. Add the soy sauce and Asian greens to the curry and cook, stirring, for 1 minute, or until just wilted.

Serve up
6

Divide the jasmine rice between bowls. Top with the Thai yellow chicken curry and garnish with the crispy shallots.

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