Thai-Style Chicken & Green Bean Curry

Name: Thai-Style Chicken & Green Bean Curry with Asian Greens & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 clove garlic; 1.25 cup water (for the rice); 1 packet white rice; 1 packet Asian greens; 1 packet green beans; ½ lemon; 1 packet chicken breast; 1 sachet satay seasoning; 1 packet Ginger Lemongrass Paste; 1 packet coconut milk; 1 tsp vinegar (white wine or rice wine); ¾ cup water; 1 tsp brown sugar; pinch chilli flakes; ¼ tsp salt

with Asian Greens & Garlic Rice

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A bowl of chicken curry is just what the doctor ordered. This one comes laced with Thai flavours that soak up the rice, chicken and veggies to perfection. A sprinkling of chilli flakes will also help kicking things up a notch.

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 clove

garlic

1 packet

white rice

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

1 packet

Asian greens

1 packet

green beans

lemon

1 packet

chicken breast

1 sachet

satay seasoning

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

pinch

chilli flakes

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

vinegar (white wine or rice wine)

¾ cup

water

1 tsp

brown sugar

¼ tsp

salt

Nutritional Values

Energy (kJ)3094 kJ

Calories739 kcal

Fat26.7 g

of which saturates16.6 g

Carbohydrate76 g

of which sugars8.5 g

Dietary Fibre22.4 g

Protein46.8 g

Sodium1042 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. Drain and rinse white rice. • In a medium saucepan, heat a drizzle of olive oilover medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), rice and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Slice lemon into wedges. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Transfer to a plate. Season with salt and pepper and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add satay seasoning and ginger lemongrass paste and cook, stirring until fragrant, 1 minute.

• Stir in coconut milk, the salt, vinegar, water (for the curry) and brown sugar. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook until wilted, 1 minute. • Remove from heat and add cooked chicken and a generous squeeze of lemon juice, stirring until combined. Season to taste.

• Divide garlic rice between bowls. • Serve with Thai-style chicken and green bean curry and any remaining lemon wedges. • Sprinkle curry with a pinch of chilli flakes (if using) to serve. Enjoy!