Thai Red Chicken Curry

Name: Thai Red Chicken Curry with Green Beans, Bamboo Shoots & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 packet jasmine rice; 1 carrot; 1 packet chicken thigh; ½ tin bamboo shoots; 1 bag Trimmed Green Beans; 1 packet garlic paste; 1 packet Ginger Lemongrass Paste; 1 tin coconut milk; 1 tsp brown sugar; 1 tbs soy sauce; 1 packet crushed peanuts; 1.25 cup water (for the rice); ¾ tin Thai red curry paste; ¼ cup water (for the curry)

with Green Beans, Bamboo Shoots & Peanuts

Get up to $200 off!

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:

Spicy

Allergens:

Gluten

•Soy

•Peanuts

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

(May be present: Wheat, Gluten, Soy.)

carrot

1 packet

chicken thigh

½ tin

bamboo shoots

1 bag

Trimmed Green Beans

1 packet

garlic paste

1 packet

Ginger Lemongrass Paste

1 tin

coconut milk

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

¾ tin

Thai red curry paste

(Contains: Soy; May be present: Peanuts.)

Not included in your delivery

olive oil

1 tsp

brown sugar

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1.25 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)3177 kJ

Fat35.9 g

of which saturates17.8 g

Carbohydrate87.3 g

of which sugars18 g

Protein46.8 g

Sodium1723 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium 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 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 carrot into half-moons. • Cut the chicken thigh into 2cm strips. • Drain and rinse bamboo shoots (see ingredients).

• SPICY! The curry paste is spicy so use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken strips and cook, tossing until browned, 3-4 minutes. Transfer to a bowl. • Add the carrot and trimmed green beans and cook, stirring, until slightly tender, 2-3 minutes. • Add the garlic paste, ginger lemongrass paste and Thai red curry paste (see ingredients). Cook, stirring, until fragrant, 1 minute.

• Add the coconut milk, bamboo shoots, the brown sugar, the soy sauce and the water (for the curry) and simmer on a medium heat, stirring until thickened, 3-4 minutes.