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Double Mild Thai Red Chicken Curry & Rice

Double Mild Thai Red Chicken Curry & Rice

Double Mild Thai Red Chicken Curry & Rice

with Asian Greens & Zucchini

Get up to $200 off!

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.

Allergens:

Soy

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

½ tbs

soy sauce

1 tsp

sugar

Nutritional Values

Calories919 kcal

Energy (kJ)3840 kJ

Fat28 g

of which saturates18.4 g

Carbohydrate80.5 g

of which sugars14.7 g

Dietary Fibre20.7 g

Protein82.8 g

Sodium1180 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Cook the rice

1

• 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.

Get prepped

2

• While the rice is cooking, roughly chop Asian greens. Cut chicken breast 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, tossing occasionally, until browned and cooked through, 5-6 minutes.

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, 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.

Make the curry

5

• 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.

Finish & serve

6

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

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