Thai Red Chicken & Veggie Curry
with Rice & Peanuts
Who needs takeaway when you can whip up this creamy curry with a kick. Our mild red curry paste is the not-so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1
Capsicum
1
Carrot
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 packet
Mild 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 large 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 the rice is cooking, cut carrot into
half-moons.
• Trim green beans.
• Finely chop garlic and capsicum.
• 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
(when no longer pink inside), 3-4 minutes.
Transfer to a bowl.
• Add carrot, capsicum and green beans and
cook, stirring, until slightly tender, 4-5 minutes.
• SPICY! The curry paste is mild, use less if you’re
sensitive to heat! Add garlic and mild curry
paste. Cook, stirring until fragrant, 1 minute.
• 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 rice between bowls.
• Top with Thai red chicken and veggie curry.
• Garnish with crushed peanuts and tear over
coriander to serve. Enjoy!
