Coconut Chicken Curry
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Coconut Chicken Curry

Coconut Chicken Curry

with Green Beans & Garlic Flatbread

This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the chicken and veggies to absorb. Don't forget your naan bread dippers. Dunk and soak them to perfection!

Tags:
Quick
Kid Friendly
Allergens:
Gluten
Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 bag

green beans

1 packet

chicken tenderloins

1 packet

mild curry paste

1 packet

coconut milk

1 packet

garlic paste

1 bag

coriander

4

flatbread

(Contains Gluten, Wheat; May be present: Milk, Sesame, Soy. )

Not included in your delivery

1

olive oil

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Nutritional Values

Energy (kJ)2835 kJ
Fat30.9 g
of which saturates16.9 g
Carbohydrate50.6 g
of which sugars13.4 g
Protein47.1 g
Sodium1557 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Roughly chop tomato. • Trim green beans. • Cut chicken tenderloins into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and green beans, tossing occasionally, until chicken is browned and cooked through (when no longer pink inside), 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

3
3

• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a flatbread. • Heat a second large frying pan over medium-high heat. Cook flatbreads until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining flatbreads and garlic oil.

4
4

• Divide coconut chicken curry and garlic flatbreads between bowls. • Tear over coriander to serve. Enjoy!