Skip to main content
Mild Thai Red Chicken Curry & Rice

Mild Thai Red Chicken Curry & Rice

with Asian Greens & Zucchini

4.6
(106)

Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:
High Protein

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Basmati Rice

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

330 g

Chicken Breast

1 packet

Coconut Milk

1 packet

Mild Thai Red Curry Paste

1

Zucchini

1

Capsicum

Nutritional Values

Calories701 kcal
Energy (kJ)2930 kJ
Fat21 g
of which saturates16.3 g
Carbohydrate77 g
of which sugars15.7 g
Dietary Fibre7.4 g
Protein47.2 g
Sodium887 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid

Cooking Steps

Cook the rice
1

• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

Get prepped
2

• While the rice is cooking, cut zucchini into half-moons. • Roughly chop capsicum and Asian greens.• Cut chicken thigh into 2cm chunks.

Brown the chicken
3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, zucchini and capsicum, tossing occasionally, until browned, 5-6 minutes (the chicken will finish cooking in step 5!). TIP: cook in batches if your pan is crowded.

Add the veggies
4

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and garlic paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, sugar, Asian greens and a splash of water and stir to combine.

5

• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

6

• Divide rice between bowls. • Top with mild Thai red chicken curry to serve. Enjoy!

Highest-rated dinner recipes

This week's must-try HelloFresh recipes