Indian-Style Chicken & Green Bean Curry with Rice & Coriander
Pre-Prepped | Three Steps | Ready in 15- Soy
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, transport yourself to India by whipping up this quick and tasty chicken and green bean curry. Pair with some rice and top with coriander to have yourself a perfectly well-rounded meal. *Heads-up - you'll need a microwave for this recipe!* *This recipe is under 650kcal per serving.*
Ingredients
1 bag
Trimmed Green Beans
1 bag
Pea Pods
1 packet
chicken tenderloins
1 packet
mild curry paste
1 tin
coconut milk
1 packet
garlic paste
1 packet
microwavable basmati rice
(Contains: Soy;)
1 packet
crispy shallots
1 bag
coriander
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Cut beans in half. Trim pea pods. • Cut chicken into 2cm chunks • Heat olive oil in a frying pan over high heat • Cook chicken, tossing, until browned, 2-3 mins • Add beans and pea pods and cook, tossing, until veggies are softened and chicken is cooked through (no longer pink inside), 4-5 mins
• Reduce heat to medium. Add mild curry paste and garlic paste, stirring, until fragrant, 1 min • Add coconut milk, stirring to combine, until slightly reduced, 2-3 minutes • Season to taste
• Meanwhile, microwave rice until steaming, 2-3 mins • Plate up rice and curry. Sprinkle with crispy shallots • Tear over coriander to serve. Enjoy!
