Plant-Based Chick'n & Katsu Curry Sauce
with Ginger Veggies & Garlic-Peanut Rice
- Celery
- Mustard
- Peanuts
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Ginger Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Green Beans
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Asian Greens
1 packet
Coconut Milk
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes. Add crushed peanuts and stir to combine.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, roughly chop Asian greens. • Thinly slice carrot into half-moons. • Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add Asian greens, ginger paste and the soy sauce. Toss until greens are just wilted, 1 minute. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to cover the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper-towel lined plate.
• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 1-2 minutes.
• Divide garlic-peanut rice between bowls. • Top with plant-based chick'n and ginger veggies. Pour over katsu curry sauce to serve. Enjoy!
