Double Thai Green Chicken & Green Bean Curry
with Jasmine Rice & Coriander
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Transport your tastebuds to the streets of Bangkok with this fragrant green curry, packed with tender chicken and a medley of veggies like green beans and capsicum. Served over fluffy jasmine rice, it’s a vibrant, aromatic classic that hits all the right notes.
Ingredients
1
Capsicum
660 g
Chicken Thigh
1 packet
Coconut Milk
1 packet
Coriander
2
Garlic
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Green Thai Curry Paste
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1.5 tbs
soy sauce
(Contains: Soy May be present: Gluten)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. • Keep covered untl the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut green beans into thirds. Thinly slice capsicum. Finely chop garlic. • Cut chicken thigh into thin strips.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken strips and cook, tossing until browned and cooked through (when no longer pink inside), 3-4 minutes. Transfer to a bowl. • Add capsicum and green beans and cook, stirring, until slightly tender, 4-5 minutes. • Add garlic and green Thai curry paste. Cook, stirring, until fragrant, 1 minute.
• Add coconut milk, the soy sauce and the water (for the curry) and simmer over medium heat, stirring until thickened, 2-3 minutes.
• Return the chicken (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.
• Divide the jasmine rice between bowls. Top with the Thai green chicken curry to serve. Enjoy!
