Mild Lime & Coconut Chicken
with Coriander & Garlic Rice
If you love all the flavours of a laksa, then you'll love this delicious dish! Instead of a spicy soup, we've got a mild coconut-based sauce to coat succulent chicken thighs. Combined with fluffy garlic rice, this is a true taste of Southeast Asia!
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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
1 unit
carrot
1 bag
green beans
1 unit
capsicum
1 knob
ginger
½ unit
lemon
1 packet
chicken thigh
1 box
coconut cream
½ tub
fish sauce & rice vinegar mix
(Contains: Fish;)
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
¼ tsp
salt
1 tsp
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the capiscum. Finely grate the ginger. Zest the lemon to get a generous pinch, then slice into wedges. Cut the chicken thigh into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken in batches and cook, tossing, until browned, 3-4 minutes. Season with a pinch of salt and pepper and transfer to a plate. Repeat with the remaining chicken. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, green beans and capsicum and cook until softened, 5-6 minutes. Add the ginger and cook until fragrant, 1 minute. Reduce the heat to medium and add the coconut cream, lemon zest, brown sugar, soy sauce and fish sauce & rice wine vinegar mix (see ingredients list) and stir to combine. Add the chicken (plus any resting juices) and stir to combine. Bring to a simmer and cook until well combined, 2 minutes. Season to taste with salt and pepper.
While the coconut chicken is simmering, roughly chop the coriander.
Divide the garlic rice between bowls. Top with the mild lime and coconut chicken and sprinkle with the coriander. Serve with lemon wedges on the side.