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Coconut Satay Chicken Curry

Coconut Satay Chicken Curry

Coconut Satay Chicken Curry

with Fragrant Rice & Asian Greens

Get up to $200 off!

This one is just like takeaway, only better and quicker! Satay seasoning and coconut milk are the stars of this dish, taking centre stage in creating the creamiest curry for the chicken and veggies to absorb. This one will be whipped up in a flash!

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

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.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Thigh

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

2 packet

Asian Greens

1 packet

Coconut Milk

1 sachet

Satay Seasoning

(May be present: Soy.)

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

1 cup

water

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Calories737 kcal

Energy (kJ)3080 kJ

Fat30.8 g

of which saturates19.3 g

Carbohydrate71 g

of which sugars6.5 g

Dietary Fibre20.4 g

Protein40.5 g

Cholesterol0 mg

Sodium913 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Cook the rice

1

• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

Get prepped

2

• Meanwhile, roughly chop Asian greens.
• Cut chicken thigh into 2cm chunks

Make the chicken curry

3

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Reduce heat to medium, then add satay seasoning and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, soy sauce mix, the vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste.

TIP: Chicken is cooked through when it is no longer pink inside!

Finish & serve

4

• Divide rice and coconut satay chicken curry between bowls to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, slice lime into wedges. Squeeze lime juice over curry. Tear over coriander and garnish with crushed peanuts to serve.

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