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Easy Thai Coconut Chicken

Easy Thai Coconut Chicken

Easy Thai Coconut Chicken

with Veggies & Jasmine Rice

Up to 180$ + Free Treats / Extras for Life

When you combine tender chicken and colourful veggies with a ginger-garlic coconut sauce, the result is a fragrant Thai-style creation that's sure to keep everyone satisfied.

Tags:

Kid Friendly

Allergens:

Gluten

•Molluscs

•Wheat

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

carrot

1 tin

coconut milk

1 packet

crispy shallots

2 clove

garlic

1 packet

ginger paste

1 bag

green beans

1 packet

jasmine rice

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

½

long red chilli (optional)

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

chicken thigh

Not included in your delivery

olive oil

½ tbs

sugar

1.25 cup

water

Nutritional Values

per serving

Energy (kJ)3330 kJ

Fat25.5 g

of which saturates12.7 g

Carbohydrate87.8 g

of which sugars20.8 g

Protein43.8 g

Sodium1409 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• In a medium saucepan, bring the water to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop capsicum. Finely grate garlic. • Cut chicken thigh / chicken breast into 2cm pieces. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until browned, 3-4 minutes. Season with salt and pepper and transfer to a plate.

TIP: If your pan is getting crowded, cook in batches for the best results!

3

• Return pan to a medium-high heat with a drizzle of oil. • Cook carrot, stirring, until softened, 5 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. Reduce heat to medium. • Add coconut milk, oyster sauce and sugar and stir to combine. • Stir in the green beans and chicken (plus any resting juices). Bring to a simmer. Cook until veggies are tender, 3-4 minutes. Season.

4

• Thinly slice long red chilli (if using). • Divide jasmine rice between bowls. Top with Thai coconut chicken. Sprinkle with chilli and crispy shallots to serve.

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