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Mild Thai Red Double Chicken Curry
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Mild Thai Red Double Chicken Curry

Mild Thai Red Double Chicken Curry

with Quick-Prep Green Veggies & Jasmine Rice

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:
Quick Prep
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

jasmine rice

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

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Nutritional Values

Energy (kJ)4096 kJ
Fat32.8 g
of which saturates18.2 g
Carbohydrate84.6 g
of which sugars16.6 g
Protein81.4 g
Sodium2165 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

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