Chicken in Fragrant Green Curry
with Rice, Asian Greens & Chilli
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Warm your soul with a bowl of pure, aromatic comfort. Our chicken in fragrant green curry soup with rice and Asian greens feature silky parcels swimming in a punchy, coconut-based broth. It’s a vibrant, herb-packed hug in a bowl that hits all the right notes.
Ingredients
2
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Asian Greens
1
Zucchini
1 packet
Makrut Lime Leaves
1
Long Chilli
1
Spring Onion
1
Chicken Breast Strips
1
Green Thai Curry Paste
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
1 cup
water (for the rice)
¼ cup
water (for the gyozas)
½ cup
water (for the soup)
½ tbs
vinegar (rice wine or white wine)
Utensils
Cooking Steps
- Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, roughly chop Asian vegetable.
- Thinly slice zucchini into half-moons.
- Remove centre veins from makrut lime leaves, then very finely chop.
- Thinly slice long chilli (if using) and spring onion.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
- When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
- When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes.
- TIP: The chicken is cooked when it is no longer pink inside.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook zucchini until tender, 4-5 minutes.
- Add green Thai curry paste and makrut lime leaves and cook until fragrant, 1 minute.
- Stir in coconut milk, stock concentrate, the water (for the soup) and the vinegar and bring to the boil.
- Add Asian vegetable and baby spinach leaves, stirring until wilted and combined, 1-2 minutes. Season to taste.
- Pour green curry soup over chicken.
- Serve with garlic rice. Sprinkle long chilli and spring onion over soup to garnish. Enjoy!
