Fuss-Free Thai Red Chickpea, Chicken & Veggie Curry
with Rapid Rice & Coriander
It’s got a creamy coconut base, just the right kick of heat, and loads of veggies, chickpeas and chicken to keep things hearty. Easy to make, even easier to love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mild Thai Red Curry Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Asian Greens
1 packet
Garlic Paste
1 packet
Coriander
1 packet
Chickpeas
1 packet
Coconut Milk
1 packet
Trimmed Green Beans
330 g
Chicken Breast
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, drain and rinse chickpeas. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium high heat with a drizzle of olive oil. Cook carrot & zucchini mix and trimmed green beans, tossing, until tender, 5-6 minutes.
• SPICY! This curry paste is hot! Add less if you're sensitive to heat! Add mild Thai red curry paste, garlic paste and chickpeas, cook, stirring, until coated and fragrant, 1 minute. • Add cooked chicken, coconut milk, the soy sauce, brown sugar and water, simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide rapid rice between bowls. Top with Thai red chickpea, chicken and veggie curry. Tear over coriander to serve. Enjoy!
