Thai Green Chicken Curry for Dinner
with a Chicken Salad with Coconut Dressing for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, savour the bold flavours of this gorgeous green curry followed by a tasty chicken salad the next day
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2700kJ Energy, 40.8g Fat, 15.6g Saturated Fat, 19.2g Carbohydrate, 11.0g Sugars, 48.9g Protein, 574mg Sodium.
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.
Ingredients
1 packet
jasmine rice
1 head
broccoli
1 unit
carrot
1 bag
coriander
1 unit
lime
1 packet
chicken breast
1 tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
1 tin
coconut cream
1 unit
cucumber
1 unit
tomato
1 bag
Asian Mixed Leaves
2 packet
crispy shallots
2 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
sugar
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water 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 and keep covered until the rice is tender and all 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 the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Slice the lime into wedges. Cut the chicken breast into 1cm strips. In a small bowl, combine 1 tbs of the Thai green curry paste, 2 tbs of the coconut cream, the soy sauce, sugar, a good squeeze of lime juice and a drizzle of olive oil. Mix well and set aside until time to pack lunch.
In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken with a pinch of salt and pepper and cook in batches, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
TIP: Chicken is cooked when it's no longer pink in the middle.
SPICY! The curry paste is hot, feel free to add less! Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccoli and cook, stirring, until softened, 2-3 minutes. Add the remaining Thai green curry paste (see ingredients list) and cook until fragrant, 1 minute. Reduce the heat to medium and add the remaining coconut cream (see ingredients list). Simmer until the veggies are just tender, 6-7 minutes. Reserve two portions of the chicken (about 1 cup) for lunch and stir the remainder (plus any resting juices) though the curry. Season to taste with salt and pepper.
TIP: Reduce the heat to low and stir through a splash of water if the curry is too thick.
Divide the jasmine rice between bowls and top with the Thai green chicken curry. Sprinkle with some of the coriander (keep the rest for lunch!) and squeeze over lime juice to serve.
Slice the cucumber into half-moons. Roughly chop the tomato. Divide the coconut dressing between two reusable containers. Top with the reserved chicken breast, cucumber, tomato, Asian mixed leaves and the remaining coriander. Divide the crispy shallots and roasted peanut packets between containers. Refrigerate. At lunch, toss the salad in the dressing and sprinkle with the shallots and peanuts.
TIP: Packing the dressing away from the leaves keeps the salad crisp!
