Thai Green Chicken Curry for Dinner
with a Chicken Salad with Coconut Curry 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. Extra delicious!
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, 11g Sugars, 48.9g Protein, 574mg Sodium.
Always refer to the product label for the most accurate ingredient and allergen information.
1 packet
jasmine rice
1 head
broccoli
1
carrot
1 bag
coriander
1
lime
½
cucumber
½
tomato
1 packet
roasted peanuts
(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)1 packet
crispy shallots
(ContainsGluten)1 packet
chicken breast
1 tin
Thai green curry paste
(ContainsSoyMay be present Peanuts)1 bag
Asian Mixed Leaves
1 tin
coconut cream
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
soy sauce
(ContainsGluten, Soy)1 tsp
sugar
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 and roughly chop the stalk. Thinly slice the carrot 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, cook the chicken with a pinch of salt and pepper, in batches, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
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. Stir-fry the broccoli and carrot until softened, 2-3 minutes. Add the remaining Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Reduce the heat to medium and add the remaining coconut cream (see ingredients). 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) through 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 shallot and roasted peanut packets between containers. Refrigerate. At lunch, toss the salad in the dressing and sprinkle with the shallots and roasted peanuts.
TIP: Packing the dressing away from the leaves keeps the salad crisp!