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

Double Mild Thai Red Chicken Curry & Brown Rice

with Asian Greens & Zucchini

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.

Allergens:
Gluten
•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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1 packet

Asian greens

2 packet

chicken breast

1 packet

garlic paste

1 packet

mild Thai red curry paste

1 packet

coconut milk

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)3734 kJ
Calories892 kcal
Fat31.3 g
of which saturates18 g
Carbohydrate64.7 g
of which sugars15.4 g
Dietary Fibre8.4 g
Protein83.6 g
Sodium2140 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

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, cut zucchini into half-moons. • Roughly chop Asian greens. • Cut chicken breast into 2cm chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). • 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, sugar, 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. Enjoy!