Thai Red Chicken Curry

Name: Thai Red Chicken Curry with Peanuts & Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1.25 cup water; 1 packet jasmine rice; 1 head broccoli; 2 clove garlic; 1 packet Ginger Lemongrass Paste; 1 packet chicken breast; 1 tin coconut milk; ½ tsp sugar; 1 tbs soy sauce (or gluten-free tamari soy sauce); 1 packet crushed peanuts; 1 bag baby spinach leaves; ¾ tin Thai red curry paste

with Peanuts & Jasmine Rice

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Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet.

Tags:

Not Suitable for Coeliacs

•Spicy

•Naturally Gluten-Free

Allergens:

Soja

•Gluten

•Jordnødder

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 head

broccoli

2 clove

garlic

1 packet

Ginger Lemongrass Paste

1 packet

chicken breast

1 tin

coconut milk

1 packet

crushed peanuts

1 bag

baby spinach leaves

¾ tin

Thai red curry paste

Not included in your delivery

olive oil

1.25 cup

water

½ tsp

sugar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

Nutritional Values

per serving

Energy (kJ)4408 kJ

Fat53.6 g

of which saturates33.4 g

Carbohydrate83.7 g

of which sugars10.8 g

Protein56.4 g

Sodium1840 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Add the water (for the rice) to a medium saucepan and bring 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. Keep covered until the rice is tender and 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. Roughly chop the baby spinach leaves. Finely chop the garlic. Cut the chicken breast into thin strips.

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken strips, tossing until browned, 3-4 minutes. Transfer to a plate. Add the broccoli and a splash of water to the frying pan and cook, stirring, until softened, 4-5 minutes. Add the garlic, ginger lemongrass paste and Thai red curry paste (see ingredients). Cook until fragrant, 1 minute.

Add the coconut milk and simmer on a low heat, stirring until thickened, 4-5 minutes.

Add the baby spinach leaves, the sugar and soy sauce to the frying pan. Stir to combine, then return the chicken (plus any resting juices) to the pan. Cook, stirring, until the spinach is wilted and the chicken has warmed through, 2 minutes.