Name: Double Thai-Style Chicken & Green Bean Curry with Asian Greens & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 sachet Chicken-Style Stock Powder; 1 packet Jasmine Rice; 660 g Chicken Breast; 1 packet Green Beans; 1 Garlic; 1 packet Ginger Lemongrass Paste; 1 sachet Chilli Flakes; 1 packet Asian Greens; 1 packet Coconut Milk; 1 Lemon; 1 sachet Satay Seasoning

HelloFresh

Recipes

Thai Recipes

Double Thai-Style Chicken & Green Bean Curry

with Asian Greens & Garlic Rice

Up to 180$ + Free Treats / Extras for Life

Allergens:

Celery

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 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 packet

Jasmine Rice

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

660 g

Chicken Breast

1 packet

Green Beans

Garlic

1 packet

Ginger Lemongrass Paste

1 sachet

Chilli Flakes

1 packet

Asian Greens

1 packet

Coconut Milk

Lemon

1 sachet

Satay Seasoning

(May be present: Soy.)

Nutritional Values

Calories865 kcal

Energy (kJ)3620 kJ

Fat25.2 g

of which saturates17.8 g

Carbohydrate75.1 g

of which sugars7.2 g

Dietary Fibre22.4 g

Protein82.9 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. Drain and rinse white rice. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), rice and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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!

• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Slice lemon into wedges. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Cook in batches if your pan is getting crowded. • Transfer to a plate. season and set aside.

• While chicken is cooking, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add satay seasoning and gingerlemongrass paste and cook, until fragrant, 1 minute.

• Stir in coconut milk, chicken-style stock powder, the vinegar, water (for the soup) and brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook, until wilted, 1 minute. • Remove from heat and add cooked chicken and a generous squeeze of lemon juice, stirring, until combined. Season to taste.

• Divide garlic rice between bowls. Serve with Thai-style chicken and green bean curry and any remaining lemon wedges. • Sprinkle curry with a pinch of chilli flakes (if using). Enjoy!