Mild Thai Red Double Chicken Curry
with Quick-Prep Green Veggies & Jasmine Rice- Gluten
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 packet
chicken breast
1 bag
Green Veg Mix
1 packet
garlic paste
1 packet
coconut milk
1 packet
mild Thai red curry paste
Not included in your delivery
olive oil
1.25 cup
water
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
sugar
Utensils
Cooking Steps
• Add the water to a medium saucepan 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 and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and cook, tossing occasionally, in batches, until browned, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil, and cook green veg mix, tossing, until softened, 5-6 minutes.
• Add garlic paste and mild Thai red curry paste and cook, tossing, until coated and fragrant, 1 minute. • Add cooked chicken, coconut milk, soy sauce, sugar, and a splash of water, and stir to combine. • Reduce heat to low and simmer until slightly thickened, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide jasmine rice between bowls. • Top with the Thai red chicken curry to serve. Enjoy!
