Chicken & Golden Curry Sauce
with Corn-Studded Rice, Veggies & Lime
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
This plant-based stir-fry might sound involved, but thanks to our ready-to-cook chicken, it comes together with minimal hands-on time. To finish it off, amp up the Asian-style flavours with an easy golden curry sauce. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Coconut Milk
1
Garlic
1 packet
Green Beans
1 packet
Japanese Curry Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Pickled Ginger
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
330 g
Chicken Breast
1
Carrot
1 packet
Coriander
1
Corn
1
Lime
Utensils
Cooking Steps
• Finely chop garlic. Slice kernels off the corn cob. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook corn and half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, thinly slice carrot into half-moons. • Trim and halve green beans. • Cut chicken breast into 2cm chunks. Slice lime into wedges
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and green beans, stirring, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Transfer to a bowl. Season with salt and pepper and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat. • Add Japanese curry paste, sweet soy seasoning, coconut milk and the brown sugar and cook until slightly thickened, 2-3 minutes. Remove pan from heat.
• Divide corn rice between bowls. • Top with veggies and chicken. • Spoon over golden curry sauce, top with pickled ginger, tear over coriander and put lime wedges to serve. Enjoy!
