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Quick Coconut Chicken Curry
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Quick Coconut Chicken Curry

Quick Coconut Chicken Curry

with Green Beans & Garlic Tortillas

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 flatbread dippers. Dunk and soak them to perfection!

Tags:
Kid Friendly
Over 30g protein
Quick
Allergens:
Gluten
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 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

6

mini flour tortillas

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

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2908 kJ
Fat32.2 g
of which saturates17.8 g
Carbohydrate50.5 g
of which sugars10.7 g
Protein47.5 g
Sodium1562 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 it's 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 mini flourtortilla. • Heat a second large frying pan over medium-high heat. Cook tortilla until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic oil.

4
4

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