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Thai-Style Chicken & Veggie Red Curry
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Thai-Style Chicken & Veggie Red Curry

Thai-Style Chicken & Veggie Red Curry

with Garlic Rice & Pickled Onion

Tender chicken is one of our favourite ingredients for soaking up bold Thai flavours. In this dish, the Thai chicken works a treat with the creamy, zingy sauce and fluffy rice.

Tags:
Climate Superstar
Over 30g protein
Allergens:
Gluten
Soy
Peanut
Milk

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

3 clove

garlic

1 packet

basmati rice

1

carrot

1

red onion

1

chicken breast

1 packet

coconut milk

1 packet

crushed peanuts

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

½ tin

bamboo shoots

½ packet

mild Thai red curry paste

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar

1.5 cup

water (for the rice)

¼ cup

vinegar (white wine or rice wine)

¼ cup

water (for the curry)

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Nutritional Values

Energy (kJ)3687 kJ
Fat35.6 g
of which saturates22.4 g
Carbohydrate89.1 g
of which sugars24.1 g
Protein47.7 g
Sodium2324 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

2
2

• Meanwhile, thinly slice carrot into half-moons. • Cut bamboo shoots (see ingredients) into bite-sized chunks. • Thinly slice onion. • Cut chicken breast into 2cm chunks.

3
3

• In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch half of the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

4
4

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

5
5

• Return frying pan to high heat with a drizzle of olive oil. Cook carrot, bamboo shoots and the remaining onion until softened, 4-5 minutes. • Reduce heat to medium, then add the remaining garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes. • Add cooked chicken, coconut milk, the water (for the curry), the soy sauce, the brown sugar and tofu, and simmer until slightly thickened, 2-3 minutes.

6
6

• Drain the pickled onion. • Divide garlic rice between bowls and spoon over Thai-style chicken and veggie red curry. • Top with pickled onion, a dollop of Greek-style yoghurt and crushed peanuts to serve. Enjoy!