Quick Thai Coconut Chicken
with Veggies & Jasmine Rice
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!
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
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
(Contains Gluten, Mollusc, Wheat;)
½
long red chilli
1 packet
crispy shallots
Not included in your delivery
1
olive oil
1.25
water
2 tsp
sugar
Nutritional Values
Utensils
Instructions
• 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!
• 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.
• 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.
• 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.
