Thai Red Chicken & Veggie Curry

Name: Thai Red Chicken & Veggie Curry with Rice & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Jasmine Rice; 1 packet Green Beans; 2 Garlic; 330 g Chicken Thigh; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 1 packet Mild Thai Red Curry Paste; 1 Carrot; 1 drizzle olive oil; 1.25 cup water (for the rice); 1.5 tbs soy sauce; ¼ cup water (for the curry)

with Rice & Peanuts

Up to 180$ + Free Treats / Extras for Life

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

Allergens:

Peanuts

•Soy

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine Rice

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

1 packet

Green Beans

Garlic

330 g

Chicken Thigh

1 packet

Crushed Peanuts

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

1 packet

Coconut Milk

1 packet

Mild Thai Red Curry Paste

Carrot

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

1.5 tbs

soy sauce

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

¼ cup

water (for the curry)

Nutritional Values

Calories853 kcal

Energy (kJ)3570 kJ

Fat36.7 g

of which saturates20.3 g

Carbohydrate84.9 g

of which sugars17.4 g

Dietary Fibre23.2 g

Protein44 g

Sodium2450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

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 untl 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. Trim green beans. Finely chop garlic. • Cut chicken thigh into thin strips. • Drain and rinse bamboo shoots (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken strips and cook, tossing until browned and cooked through (when no longer pink inside), 3-4 minutes. Transfer to a bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 4-5 minutes. • Add garlic and mild curry paste. Cook, stirring, until fragrant, 1 minute.

• Add coconut milk, bamboo shoots, the soy sauce and the water (for the curry) and simmer over medium heat, stirring until thickened, 2-3 minutes.

• Return the chicken (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.

• Divide the jasmine rice between bowls. Top with the Thai red chicken curry. • Garnish with crushed peanuts to serve. Enjoy!