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.
1 packet
Crushed Peanuts
(Contains: Jordnødder; May be present: Mandeln, Paranüsse, Kaschunüsse, Glutenhaltiges Getreide, Haselnüsse, Macadamia, Latte, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Soja, Walnüsse, Weizen.)
1 packet
Basmati Rice
(May be present: Glutenhaltiges Getreide, Soja, Weizen.)
330 g
Chicken Breast
1 packet
Mixed Salad Leaves
1 packet
Japanese Curry Paste
(Contains: Celery, Senf;)
1
Cucumber
2
Garlic
1 packet
Coconut Milk
1 packet
Japanese Dressing
(Contains: Sesamzaad, Soja;)
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While rice is cooking, thinly slice cucumber into rounds. Finely chop garlic. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a bowl, season and set aside. TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium-high heat. • Cook garlic, tossing, until fragrant, 1 minute. • Add katsu paste, coconut milk and the brown sugar, stirring to combine, until slightly reduced, 2-3 minutes. • Return cooked chicken to pan, and add the soy sauce, stirring until combined, 1 minute.
• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and Japanese style dressing. Season. • Divide rice between bowls. Top rice with coconut chicken katsu curry. • Sprinkle over crushed peanuts. Serve with cucumber salad. Enjoy!