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Thai Red Chicken Curry

Thai Red Chicken Curry

with Fluffy Jasmine Rice

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Tonight, it's time to master one of those delectable takeaway menu staples, the Thai red curry. Once you've got this one in your repertoire, you'll find it's a crowd pleaser of the highest order!

Allergens:SoyGluten

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

½

brown onion

1 bunch

basil

1 tbs

mild Thai red curry paste

1

carrot

1

zucchini

¾ tin

coconut milk

1 packet

chicken thigh

Not included in your delivery

1 tbs

olive oil

3 cup

water

¼ cup

warm water

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3830 kJ
Fat43.5 g
of which saturates22.1 g
Carbohydrate72.2 g
of which sugars72.2 g
Dietary Fibre0 g
Protein49.8 g
Cholesterol0 mg
Sodium1010 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Saucepan
Sieve
Pan
Instructionsarrow up iconarrow up icon
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1

Cut the chicken thigh into 1 cm strips. Finely slice the brown onion. Peel the carrot and thinly slice on an angle. Thinly slice the zucchini on an angle.

2

Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Cook the chicken strips for 4-5 minutes, or until golden and just cooked through (the chicken will continue cooking later). Set aside on a plate.

3

Meanwhile, place the remaining olive oilin the same frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the red curry paste, warm water, carrot and zucchini and cook for 2-3 minutes, or until fragrant and coated in the paste

4

Pour in the coconut milk (double check the amount) and salt-reduced soy sauce. Bring the curry to the boil, and then reduce to a simmer for 5 minutes. Add the chicken back to the pan and simmer for a further 5 minutes, or until heated through. Meanwhile, pick the basil leaves.

5

Divide the rice between bowls. Top with the red chicken curry and basil. Enjoy!