Mild Thai Red Chicken Curry & Rice
with Asian Greens & Zucchini- May contain traces of allergens
- Gluten
- Soy
- Wheat
Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Ingredients
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
1
Zucchini
1
Capsicum
Utensils
Cooking Steps
• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut zucchini into half-moons. • Roughly chop capsicum and Asian greens.• Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, zucchini and capsicum, tossing occasionally, until browned, 5-6 minutes (the chicken will finish cooking in step 5!). TIP: cook in batches if your pan is crowded.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and garlic paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, sugar, Asian greens and a splash of water and stir to combine.
• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Divide rice between bowls. • Top with mild Thai red chicken curry to serve. Enjoy!
