Thai Double Red Chicken Curry

Name: Thai Double Red Chicken Curry with Bamboo Shoots & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 packet jasmine rice; 1.5 tbs soy sauce; 1 packet crushed peanuts; 1 carrot; ½ tin bamboo shoots; 1 packet garlic paste; 1 packet coconut milk; 2 packet chicken thigh; 1 bag green beans; 1.25 cup water (for the rice); 1 packet mild Thai red curry paste; ¼ cup water (for the curry)

with Bamboo Shoots & Peanuts

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Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not-so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet.

Allergens:

Gluten

•Soy

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 packet

crushed peanuts

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

carrot

½ tin

bamboo shoots

1 packet

garlic paste

1 packet

coconut milk

2 packet

chicken thigh

1 bag

green beans

1 packet

mild Thai red curry paste

Not included in your delivery

olive oil

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

1.25 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)3972 kJ

Fat45 g

of which saturates21.3 g

Carbohydrate86.1 g

of which sugars18.6 g

Protein74.5 g

Sodium2563 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

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

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

• While the rice is cooking, cut carrot into half moons. Trim green beans. • Cut chicken thigh into thin strips. • Drain and rinse bamboo shoots (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken strips and cook, tossing until browned, 3-4 minutes. Transfer to a bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 4-5 minutes. • SPICY! The curry paste is spicy so use less if you're sensitive to heat. Add garlic paste and mild Thai red curry paste. Cook, stirring, until fragrant, 1 minute.

TIP: Cook chicken in batches for best results!