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.
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
Jasmine Rice
660 g
Chicken Breast
2
Garlic
1 packet
Asian Greens
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1
Zucchini
1 drizzle
olive oil
½ tbs
soy sauce
1 tsp
sugar
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and return to saucepan.
• While the rice is cooking, roughly chop Asian greens. 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.
• 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, cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, brown sugar, Asian greens and a splash of water and stir to combine.
• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes. Add a dash more water if the curry looks dry! TIP: Chicken is cooked through when it's no longer pink inside.
• Divide brown rice between bowls. • Top with mild Thai red chicken curry. Enjoy!