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Coconut Chicken Curry & Instant Rice

Coconut Chicken Curry & Instant Rice

Coconut Chicken Curry & Instant Rice

with Roasted Veggies & Crushed Peanuts

Get up to $200 off!

When you’re trying to answer that time long question “what’s for dinner” a curry is always a good go-to as a solution. This easy recipe will ensure you have a delicious coconut curry with instant rice and succulent chicken ready in no time.

Allergens:

Peanuts

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Microwavable Basmati Rice

330 g

Chicken Thigh

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Baby Spinach Leaves

1 packet

Cauliflower

1 packet

Tomato Paste

1 packet

Coconut Milk

1 sachet

Chicken Stock Pot

1 sachet

mild sambal seasoning

1

Carrot

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Calories721 kcal

Energy (kJ)3020 kJ

Fat37.2 g

of which saturates19.3 g

Carbohydrate54 g

of which sugars13 g

Dietary Fibre6.7 g

Protein42.3 g

Sodium944 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, cut chicken thigh into 2cm chunks. • When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

3

• Reduce pan to medium heat and add tomato paste and mild sambal seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, chicken stock pot and the water and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat then add roasted veggies and baby spinach leaves, stirring to combine. Season to taste.

4

• While curry is simmering, microwave basmati rice until steaming, 2-3 minutes. • Divide instant rice and coconut chicken curry between bowls. Garnish with crushed peanuts. Enjoy!

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