Mild Lime & Coconut Chicken

Name: Mild Lime & Coconut Chicken with Coriander & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet jasmine rice; 1.25 cup water; ¼ tsp salt; 1 unit carrot; 1 bag green beans; 1 unit capsicum; 1 knob ginger; ½ unit lemon; 1 packet chicken thigh; ½ box coconut cream; 1 tsp brown sugar; 1 tbs soy sauce; ½ tub fish sauce & rice vinegar mix; 1 bag coriander

with Coriander & Garlic Rice

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Milk

•Gluten

•Soy

•Fish

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

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

1 unit

carrot

1 bag

green beans

1 unit

capsicum

1 knob

ginger

½ unit

lemon

1 packet

chicken thigh

½ 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

(Contains: Milk;)

1.25 cup

water

¼ tsp

salt

1 tsp

brown sugar

1 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

per serving

Energy (kJ)3935 kJ

Fat48.3 g

of which saturates32.6 g

Carbohydrate77.3 g

of which sugars14.1 g

Protein44.6 g

Sodium1168 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

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, stir, 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 is 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 capsicum. 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.