Thai Green Chicken & Green Bean Curry
with Jasmine Rice & Peanuts
- Peanuts
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Transport your tastebuds to the streets of Bangkok with this fragrant green curry, packed with tender chicken and a medley of fresh veggies. Served over fluffy jasmine rice and topped with a salty crunch of crushed peanuts, it’s a vibrant, aromatic classic that hits all the right notes.
Ingredients
1
Capsicum
330 g
Chicken Thigh
1 packet
Coconut Milk
1 packet
Coriander
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.)
2
Garlic
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Green Thai Curry Paste
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1.5 tbs
soy sauce
(Contains: Soy May be present: Gluten.)
¼ cup
water (for the curry)
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice)
and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce
the heat to low. Cook for 10 minutes, then remove
the pan from the heat.
• Keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• While rice is cooking, cut green beans into thirds.
• Thinly slice capsicum.
• Finely chop garlic.
• Cut chicken thigh into thin strips.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Add chicken strips and cook,
tossing until browned and cooked through,
3-4 minutes. Transfer to a bowl.
• Add capsicum and green beans and cook, stirring,
until slightly tender, 4-5 minutes.
• Add garlic and green Thai curry paste. Cook,
stirring until fragrant, 1 minute.
TIP: Chicken is cooked through when it’s no longer pink
inside.
• Add coconut milk, the soy sauce and water
(for the curry) and simmer over medium heat,
stirring until thickened, 2-3 minutes.
• Return chicken (plus any resting juices) to the pan.
Stir until just warmed through, 1 minute.
• Divide jasmine rice between bowls. Top with Thai
green chicken and green bean curry.
• Sprinkle with crushed peanuts and tear over
coriander to serve. Enjoy!
