This meal comes alive with the fantastic flavours of sweet chilli, makrut lime leaves and ginger, plus the richness of coconut rice. We’ve used chicken thigh here because it's extra-tasty and remains moist as it cooks.
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makrut lime leaves
sweet chilli sauce
baby spinach leaves
water (for the rice)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
rice wine vinegar (or white wine vinegar)
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a high heat. Add the 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 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!
While the rice is cooking, finely grate the ginger. Finely grate the garlic. Remove the centre veins from the makrut lime leaves then very finely chop. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the ginger, garlic, lime leaves, soy sauce and sweet chilli sauce. Add the chicken and toss to coat. Set aside to marinate. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them finely!
Thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, then stir to combine. Set aside until serving.
Thinly slice the carrot into half-moons. Trim and halve the green beans. Pick and thinly slice the mint. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans until softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the chicken to the pan, allowing the excess marinade to drip back into the bowl. Cook, tossing, until browned and cooked through, 4-6 minutes. Add any leftover marinade to the frying pan and heat until bubbling. Remove from the heat.
Pick and thinly slice the mint. Drain the pickled onion. Divide the coconut rice between bowls and top with the sweet chilli chicken and veggies. Spoon over any sauce from the pan and garnish with the pickled onion and mint.