Double 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.
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.
Ingredients
2 packet
chicken thigh
1 packet
garlic paste
1 packet
coconut milk
1 packet
brown rice
½ tin
bamboo shoots
1 bag
Asian greens
1 packet
mild Thai red curry paste
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
sugar
Nutritional Values
Utensils
Instructions
• 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.
• While the rice is cooking, drain bamboo shoots. • Roughly chop Asian greens. • Cut chicken thigh 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. Add garlic paste and cook until fragrant, 1 minute (chicken will finish cooking in step 5!).
• 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, tossing, 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes.
TIP: The curry paste is spicy so add a little more or less to your taste.
• Divide brown rice between bowls. • Top with Thai red chicken curry to serve. Enjoy!
