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Mild Thai Red Chicken Curry & Brown Rice
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Mild Thai Red Chicken Curry & Brown Rice

Mild Thai Red Chicken Curry & Brown Rice

with Asian Greens & Bamboo Shoots

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:
Over 30g protein
Allergens:
Gluten
Soy

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
DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

½ tin

bamboo shoots

1 packet

chicken thigh

1 packet

garlic paste

1 packet

coconut milk

1 packet

mild Thai red curry paste

1 bag

Asian greens

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

sugar

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Nutritional Values

Energy (kJ)2841 kJ
Fat25.3 g
of which saturates16.4 g
Carbohydrate64.2 g
of which sugars15.4 g
Protein44.3 g
Sodium2082 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and return to saucepan.

2
2

• While the rice is cooking, drain bamboo shoots (see ingredients). • Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute (chicken will finish cooking in step 5!).

4
4

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, the sugar, bamboo shoots, Asian greens and a splash of water and stir to combine.

5
5

• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

6
6

• Divide brown rice between bowls. • Top with mild Thai red chicken curry to serve. Enjoy!