Thai Double Red Chicken Curry
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Thai Double Red Chicken Curry

Thai Double Red Chicken Curry

with Bamboo Shoots & Peanuts

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
•Peanut

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

1

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

1

olive oil

1.5 tbs

soy sauce

(Contains Gluten, Soy;)

1.25 cup

water (for the rice)

¼ cup

water (for the curry)

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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

Instructions

1
1

• 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!

2
2

• 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).

3
3

• 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!

4
4

• Add coconut milk, bamboo shoots, the soy sauce and the water (for the curry) and simmer on medium heat, stirring until thickened, 2-3 minutes.

5
5

• Return the chicken (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.

6
6

• Divide the jasmine rice between bowls. Top with the Thai red chicken curry. • Garnish with crushed peanuts to serve. Enjoy!