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Quick Thai Coconut Chicken

Quick Thai Coconut Chicken

with Veggies & Jasmine Rice

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When you combine succulent chicken and colourful veggies with a ginger, garlic and lemongrass-laced coconut sauce, the result is a fragrant Thai-style creation that you'll want to make on repeat.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid FriendlyQuick
Allergens:GlutenMolluscs

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1

carrot

1 bag

green beans

1 bag

shredded cabbage mix

2 clove

garlic

1 packet

chicken thigh

1 packet

ginger lemongrass paste

1 tin

coconut milk

1 packet

oyster sauce

(ContainsGluten, Molluscs)

½

long red chilli

1 packet

crispy shallots

Not included in your delivery

1

olive oil

1.25

water

2 tsp

sugar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3509 kJ
Fat35.4 g
of which saturates18.1 g
Carbohydrate93.8 g
of which sugars20.2 g
Protein40.5 g
Sodium1456 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• In a medium saucepan, bring the water to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• While rice is cooking, thinly slice carrot into half-moons. Trim green beans, then slice into thirds. Finely grate garlic. • Cut chicken thigh into 2cm chunks.

3

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until browned, 5-6 minutes (cook in batches if pan is getting crowded). Season with salt and pepper, then transfer to a plate. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until softened, 4-5 minutes. Add ginger lemongrass paste and garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then stir through coconut milk, oyster sauce and sugar. Add green beans, shredded cabbage mix and chicken (plus any resting juices). Stir to combine, then bring to a simmer. Cook until veggies are tender, 3-4 minutes. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

4

• Thinly slice long red chilli (if using). • Divide jasmine rice between bowls. Top with Thai coconut chicken and veggies. • Sprinkle with chilli and crispy shallots to serve.